Method

• Roast Chicken
• Preheat the oven to 180C (350F), Gas mark 4. To prepare the chicken, place the chickens in a large roasting tin, side-by-side. Chop the garlic bulb in half and rub all over the chickens, then put one half into each cavity. Squeeze the juice of half of the lemon over each chicken and then trim off the wing bone and cut down between the legs and breast, keeping the skin intact to open out the legs and enable them to cook quicker. Season generously all over and on the roasting tin underneath the chickens.
• Put the thyme in the cavities and drizzle all over with olive oil. Place on the middle shelf of the oven for about 1 hour or until cooked through and tender, basting occasionally and turning over half way through to ensure they cook evenly and to get lots of crispy bits!
• Roast Potatoes
• To prepare the roast potatoes, place the potatoes in a pan of salted water and bring to a simmer, then cook for 2-3 minutes and drain into a colander. Return to the pan and shake vigorously so that the sharp edges are knocked from the potatoes and they become fluffy.
• Heat the olive oil in a large roasting tin and then tip in the potatoes, tossing to coat. Sprinkle with salt and place on the top shelf of the oven above the chickens to roast for about an hour until cooked through and crispy.
• Stuffing
• To make the stuffing, heat the butter in a pan and sauté the onions for about 5 minutes until softened but not coloured. Remove from the heat and leave to cool a little.
• Place the sausage meat in a bowl and add the cooled onions with the sage, parsley and breadcrumbs. Mix in the egg to combine and season to taste. Take a large piece of foil and lightly oil, then put in the stuffing and shape into a long roll about 5cm in thickness.
• Wrap in the foil and twist the ends to secure. Place in the oven alongside the chicken and cook for about 35 minutes until cooked through.
• Vegetables
• Prepare the vegetables. Peel the kohlrabi and cut into bite-sized pieces. Blanch in a pan of boiling salted water until just tender then drain and set aside until needed.
• Roast Chicken
• Remove the chicken from the oven and transfer to a carving board to rest for about 15 minutes covered loosely with foil to keep warm.
• Roast Potatoes
• Increase the oven temperature of the potatoes if you think it is necessary to really crisp them up.
• Gravy
• Drain off any excess fat from the roasting tin and place directly on the hob and whisk in the flour and butter mixture, allowing it to cook out for a couple of minutes, then gradually add the stock, stirring until smooth after each addition. Simmer until you have achieved a nice smooth gravy and season to taste.
• Vegetables
• Heat a wok or large frying pan. Add the oil and then tip in the mushrooms and garlic. Season to taste and then stir-fry for 3-4 minutes until tender. Stir in the parsley and add the blanched kohlrabi and continue to sauté until warmed through.
• Meanwhile, heat the butter and water in a large pan to form an emulsion. Add the curly and black Russian kale and a pinch of salt. Cover with a lid and cook for 1-2 minutes, shaking the pan vigorously.
• Remove the lid and give a good stir, then continue to cook for another 30 seconds or so until just tender but still with a little bite. Season with pepper.
• Serve
• Carve the chickens into portions and arrange on warmed plates with the roast potatoes. Open up the stuffing roll and cut into slices and add some to each plate. Spoon on some of the mixed kale and drizzle with a little of the gravy.
• Put the rest of the gravy in a warmed gravy boat to put on the table. Tip the kohlrabi and mushrooms into a warmed serving dish and put directly on the table so that guests can help themselves