Roast chicken with apple, sage and rosemary stuffing

Recipes / Meat

Sweet apple and walnut stuffing turns roast chicken into a 5-star dinner.

Recipe «Roast chicken with apple, sage and rosemary stuffing» presented in category Recipes / Meat, to prepare this dish you will need no more 2:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1.8kg Coles RSPCA Approved Whole Fresh Chicken, 60g butter, softened, 1 tbsp lemon zest, 2 tbsp fresh sage, coarsely chopped, 1 tbsp fresh rosemary, coarsely chopped , 1 cup Coles Brand Seasoned Stuffing Mix, 1/3 cup walnuts, coarsely chopped, 1 small apple, cored, finely chopped , 1 Coles Brand Australian Free Range Egg, 1 cup chicken stock, 160g pkt Masterfoods Chicken Gravy, Rosemary sprigs, to serve, Lemon wedges, to serve.

Ingredients:

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

Instructions

  1. Preheat oven to 200C. 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 mins 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 mins or until heated through. Serve chicken with gravy, Cranberry Relish (see related recipe), rosemary sprigs and lemon wedges.