Oriental Roasted Stuffed Chicken

Found this recipe in a cookbook, and made this for Christmas instead of the usual Roast Turkey. Just for a little oriental touch. Looks good on the table, as good as restaurant made, or better! According to my Christmas guest.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• CHICKEN INGREDIENTS

• 1  large chicken, obvious fat removed but with the skin on
• 2  cups  ready-sliced  dried Chinese mushrooms
• 2  bunches  boiled baby bok choy
• 20  shallots, peeled and left whole
• 20  garlic cloves, peeled and left whole

• MARINADE INGREDIENTS

• 1⁄2 cup red wine (any sort)
• 2  teaspoons light soya sauce
• 3  tablespoons honey
• 1  teaspoon salt

Directions

1. Soak the mushroom slices in water till they soften.
2. Keep the soaking liquid aside.
3. Loosen skin of chicken.
4. Rub the marinade under the skin, in the cavity and over the skin.
5. Do keep a little bit of marinade aside for the gravy.
6. Tuck the sliced mushrooms under the skin of the chicken.
7. Heat oven to 200°C (fan assisted).
8. Roast chicken in a large roasting tin, loosely covered with foil for 30 minutes.
9. Turn heat down to 150°C, add shallots and garlic, and roast uncovered for 20 minutes.
10. Pierce with a skewer, if the juice runs clear, the chicken is ready.
11. TO MAKE THE GRAVY: Pour out excess oil from the roasting tin, add a cup or so of mushroom water, and leftover marinade to the pan.
12. Heat through on top of the stove.
13. Taste to adjust seasoning.
14. Place the chicken on a pretty plate, and garnish with the baby pak choy.