Whole Roasted Chicken with Stuffing Balls, Gravy & Ginger Self-Saucing Pudding

Steps

1. Preheat oven to 230°C (or 210°C fan bake).
2. Preheat oven to 230°C (or 210°C fan bake).
3. Preheat oven to 230°C (or 210°C fan bake).
4. Bake for 25-30 minutes, until cake is cooked and bounces back when pressed.
5. Bake for 25-30 minutes, until cake is cooked and bounces back when pressed.
6. Bake for 25-30 minutes, until cake is cooked and bounces back when pressed.
7. Pudding with cream.
8. Pudding with cream.
9. Pudding with cream.
10. Pat chicken dry. Place each chicken on 2 separate large, lined roasting tray, drizzle with oil and season with salt and pepper. Dice potatoes, carrot and parsnip. Cut first measure of onion into wedges. Toss veggie with oil, salt and pepper and place around chicken.
11. Pat chicken dry. Place each chicken on 2 separate large, lined roasting tray, drizzle with oil and season with salt and pepper. Dice potatoes, carrot and parsnip. Cut first measure of onion into wedges. Toss veggie with oil, salt and pepper and place around chicken.
12. Pat chicken dry. Place each chicken on 2 separate large, lined roasting tray, drizzle with oil and season with salt and pepper. Dice potatoes, carrot and parsnip. Cut first measure of onion into wedges. Toss veggie with oil, salt and pepper and place around chicken.
13. Finely dice second measure of onion and melt butter in microwave. Mix together in a medium bowl with all remaining stuffing ingredients (except oil). Allow mixture to rest for 2 minutes before rolling.
14. Finely dice second measure of onion and melt butter in microwave. Mix together in a medium bowl with all remaining stuffing ingredients (except oil). Allow mixture to rest for 2 minutes before rolling.
15. Finely dice second measure of onion and melt butter in microwave. Mix together in a medium bowl with all remaining stuffing ingredients (except oil). Allow mixture to rest for 2 minutes before rolling.
16. Roll stuffing mix into golf-ball sized balls and place on top of veggies in tray. Place trays in oven and cook for 60-70 minutes. Swap trays halfway through cook time to ensure even cooking. Test chicken is cooked by piercing a knife into the thickest part of the thigh, the juices should run clear. Once cooked, remove the top tray and set aside, covered to rest. Transfer the bottom tray to the top oven rack to brown for about 8 minutes. Once browned, set aside, covered to rest.
17. Roll stuffing mix into golf-ball sized balls and place on top of veggies in tray. Place trays in oven and cook for 60-70 minutes. Swap trays halfway through cook time to ensure even cooking. Test chicken is cooked by piercing a knife into the thickest part of the thigh, the juices should run clear. Once cooked, remove the top tray and set aside, covered to rest. Transfer the bottom tray to the top oven rack to brown for about 8 minutes. Once browned, set aside, covered to rest.
18. Roll stuffing mix into golf-ball sized balls and place on top of veggies in tray. Place trays in oven and cook for 60-70 minutes. Swap trays halfway through cook time to ensure even cooking. Test chicken is cooked by piercing a knife into the thickest part of the thigh, the juices should run clear. Once cooked, remove the top tray and set aside, covered to rest. Transfer the bottom tray to the top oven rack to brown for about 8 minutes. Once browned, set aside, covered to rest.
19. When chicken has about 10 minutes cook time remaining, melt second measure of butter in a medium pot on medium heat. Add flour and second measure of stuffing and gravy spices and cook for about 1 minute, until sandy in texture. Whisk in stock and cook for about 3 minutes, until thickened. Season to taste with salt and pepper.
20. When chicken has about 10 minutes cook time remaining, melt second measure of butter in a medium pot on medium heat. Add flour and second measure of stuffing and gravy spices and cook for about 1 minute, until sandy in texture. Whisk in stock and cook for about 3 minutes, until thickened. Season to taste with salt and pepper.
21. When chicken has about 10 minutes cook time remaining, melt second measure of butter in a medium pot on medium heat. Add flour and second measure of stuffing and gravy spices and cook for about 1 minute, until sandy in texture. Whisk in stock and cook for about 3 minutes, until thickened. Season to taste with salt and pepper.
22. Roasties, chicken and stuffing balls with gravy.
23. Roasties, chicken and stuffing balls with gravy.
24. Roasties, chicken and stuffing balls with gravy.
25. Preheat oven to 180°C. Grease a medium baking dish (30cm) or 8 ramekins. This dessert serves 8, so save some for later or share with friends!
26. Preheat oven to 180°C. Grease a medium baking dish (30cm) or 8 ramekins. This dessert serves 8, so save some for later or share with friends!
27. Preheat oven to 180°C. Grease a medium baking dish (30cm) or 8 ramekins. This dessert serves 8, so save some for later or share with friends!
28. Melt 150g of butter in a medium pot on medium heat. In a large bowl whisk together pudding mix, milk, eggs and melted butter. Transfer to baking dish/ramekins.
29. Melt 150g of butter in a medium pot on medium heat. In a large bowl whisk together pudding mix, milk, eggs and melted butter. Transfer to baking dish/ramekins.
30. Melt 150g of butter in a medium pot on medium heat. In a large bowl whisk together pudding mix, milk, eggs and melted butter. Transfer to baking dish/ramekins.
31. Place brown sugar, 50g of butter and water measure in a small pot on medium heat and bring to the boil, whisking until combined. Slowly and carefully pour mixture on top of pudding batter.
32. Place brown sugar, 50g of butter and water measure in a small pot on medium heat and bring to the boil, whisking until combined. Slowly and carefully pour mixture on top of pudding batter.
33. Place brown sugar, 50g of butter and water measure in a small pot on medium heat and bring to the boil, whisking until combined. Slowly and carefully pour mixture on top of pudding batter.