Podcaster Nicola Tallant joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about her dad’s roast chicken dinner, breaking bread with criminals and why we are fascinated by crime.

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“I mean there was no coddle or any of this sort of stuff even though you think he's such a traditional dub, don't you?

“I'd say he's better taste than you and I. He's floating around the Mediterranean and he's probably eaten very nicely.   So, he ordered a haloumi burger, and I had embarrassingly had chicken wings. What an amateur I am."

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The Crime World host reveals that eating habits can tell a lot about how dangerous a murderer is, remembering killer Joe O’Reilly who, she says, didn’t lose his appetite before appealing for information on the death of his wife on The Late Late Show.

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In Under the Grill, Ireland’s best loved personalities choose a dish from their childhood and Kevin Dundon cooks it up in his kitchen, alongside Maître d’, Caoimhe Young.

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Roast Chicken with Traditional Stuffing

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Serves 4 -6

• 1 large chicken
• 100g butter
• 3 onions (1 chopped + 2 quartered)
• 6 garlic cloves (2 chopped + 4 crushed)
• 1 lemon, zest
• 2 tbsp parsley, chopped
• 2 tbsp sage, chopped
• 1 tsp thyme, chopped
• 200g breadcrumbs
• 50g porridge oats
• 3 carrots, halved
• Salt and black pepper
• Mashed potato, to serve
• Vegetables of your choice, to serve

For the gravy:

• 1 tbsp flour
• 100ml red wine
• 250ml chicken stock
• 50g butter, diced
• Salt and pepper

1. Melt the butter in a saucepan, and add the chopped onion and chopped garlic. Cook over a low heat for about 2 minutes until softened. Transfer into a bowl.
2. Add in the lemon zest, chopped herbs, porridge oats, and breadcrumbs, and mix well to create the stuffing. Season lightly and set aside until needed.
3. Preheat the oven to 200C.
4. Stuff the cavity of the chicken with the stuffing using a parchment packet (you can buy these or make your own by placing the stuffing in the centre of a sheet of baking paper and folding it up securely). Truss the chicken with kitchen twine.
5. Next, scatter the carrots, and remaining onion and garlic, on a roasting tray. Place the chicken onto the vegetables, and season generously with salt and cracked black pepper.
6. Place the chicken in the oven and roast for about an hour and a half, or until the juice runs clear from the thigh when pierced. Remove from the oven, transfer the chicken onto a chopping board and set aside for 5 minutes to allow the juices to settle.
7. Meanwhile, prepare the gravy. Place the tray with the vegetables on a cooker over low heat, and sprinkle in the flour. Cook for 30 seconds, then pour in the wine and stock.
8. Simmer while stirring until the gravy almost coats the back of a spoon. Remove from the heat and sieve into a small saucepan, to remove any large pieces of vegetable. Check the seasoning and keep warm.
9. Remove the stuffing from the cavity and transfer into a serving dish, and carve the chicken. Serve immediately drizzled with gravy, with mashed potato and your favourite sides.

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