Brining chicken is such a fantastic way to enhance flavour into the bird.  It also helps to keep it juicy and the skin extra crispy.  As it is Christmas you have to have stuffing and these herby (left over) stuffing balls are irresistible.  Finally to bring it all together you must have a good homemade gravy.

Preparation time - 20 hours (includes brining)

Cooking time - 1 ½ hours, plus resting

Skill - moderate

Serves  6-8

ingredients

1.3 -1.8 kg whole chicken

Brine 

1 cup salt

¼ cup sugar or honey

1 lemon, halved

4 bay leaves

30g fresh thyme 

50g parsley (stalks are good)

10 black peppercorns

3 litres water

Stuffing balls

(makes 18-20)

300g stale bread, grated or crumbled into bread crumbs

25 g butter

1 Tbsp oil

2 onion, finely diced

2 stick of celery, finely diced

2 tsp dried sage

2 Tbsp chopped parsley

¼ cup dried cranberries, chopped (optional)

2 tsp salt

½ tsp ground white pepper

3 eggs

½ cup chicken stock 

Gravy 

Chicken juices

750 ml chicken stock

20 butter

20g flour

Salt and ground white pepper to taste

Method

Begin by making the brine for the chicken.

Add all the ingredients for the brine in a large pot and bring to the boil. Turn off and cool completely.

Once completely cooled, submerge the chicken. Place into the refrigerator and brine the chicken overnight or for at least 12 hours. Remove and pat dry.

Preheat the oven 200 C (180 C fan-forced).

When ready to roast the chicken.  Stuff the cavity with herbs such as sage and a bay leaf. Tuck the wings under and tie the legs together (this will hold the chicken firmer).

Place on a rack over a roasting dish.

Brush over oil and season with a little salt and cracked pepper

Roast the chicken for 1 ½  hour.  If you have a cooking thermometer test between the joint of the leg and thigh is 75 C, or until the juices run clear.

Remove the chicken from the oven dish, cover and rest while you make the gravy.

To make the gravy.  Place the roasting dish onto the stove top over a moderate heat. Keep all the juices and any sediment.  Add the stock, stir to dislodge the sediment.

In a small bowl mix together the butter and flour so no lumps occur.

Slowly add pea size balls to the stock and whisk well until incorporated.  Turn down the heat and continue cooking for 5 minutes.

Taste and season with salt and ground pepper.

Strain through a sieve into a suitable sized saucepan.

Keep warm over a very low heat until ready to serve.

To make the stuffing balls.

This can be done the day before.

Place the bread into a food processor (in batches) and processor until breadcrumb texture. Remove and tip into a large bowl.

In a fry pan, add the butter and oil and melt over a moderate-low heat.

Add the diced onion and celery and cook for 5 minutes without colouring.

Add the sage and stir through.

Remove from the heat and add to the bread crumbs along with the remaining ingredients except the eggs and stock.

Stir very well to mix evenly.

Add the eggs and mix well.

Finally add the stock.  I use my hands to mix this stage as you want the stock and eggs to soak into the bread.

Roll into balls about 50g and place onto a greased baking dish. Cover and place in the refrigerator until required..

When ready to cook, remove from the fridge about 30 minutes before cooking.  Drizzle over a little oil and bake for 20 minutes or until golden.