Roast chicken with apple, sage and rosemary stuffing
- 09.03.2017
- 1 367
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
- Preheat oven to 200C. Rinse the chicken cavity under cold running water. Pat dry, inside and out, with paper towel.
- 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.
- 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.
- 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.
- 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.