Roast Chicken with Apple, Sage & Rosemary Stuffing

Source: Coles Magazine
Serves 6 - Prep 25 minutes (+ 15 minutes resting time) - Cooking 2 hours

1.8 kg Coles RSPCA Approved Whole Fresh Chicken
60 g butter, softened
1 tbsp lemon zest
2 tbsp sage, coarsely chopped
1 tbsp rosemary, coarsely chopped
1 cup (100g) Coles Brand Seasoned Stuffing Mix
1/3 cup (35g) walnuts, coarsely chopped
1 small apple, cored, finely chopped
1 Coles Brand Australian Free Range Egg
1 cup (250ml) chicken stock
160 g pkt Masterfoods Chicken Gravy
Rosemary sprigs, to serve
Lemon wedges, to serve

  1. Preheat oven to 200°C. Rinse the chicken cavity under cold running water. Pat dry, inside and out, with paper towel.
  2. Place the chicken in a large flameproof roasting pan. Run your fingers under the skin to create a pocket. Combine the butter, lemon zest, half the sage and half the rosemary in a small bowl. Season with salt and pepper. Spoon the butter mixture into the pocket and use your hands to spread evenly over the chicken.
  3. Combine the stuffing mix, walnut, apple, egg and remaining sage and rosemary in a bowl. Spoon into the chicken cavity. Use kitchen string to tie the legs together. Season well. Pour the stock into the pan around the chicken.
  4. Roast chicken, basting occasionally with the pan juices, for 2 hours or until the juices run clear when a skewer is inserted into the thigh. Transfer the chicken to a serving platter. Cover with foil and set aside for 15 minutes to rest.
  5. Meanwhile, skim the excess fat from the roasting pan and discard. Add the gravy and place over medium heat. Use a flat-bottomed wooden spoon to stir, dislodging any bits that have cooked onto the base. Cook, stirring, for 2 minutes or until heated through. Serve chicken with gravy, Cranberry Relish (see Related Recipes*), rosemary sprigs and lemon wedges.
* not available in the site

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