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Published on May 3, 2018
The perfect Sunday roast is here. In this video we show you how to make a delicious roast chicken with homemade apple stuffing and gravy (RECIPE BELOW).
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ROAST CHICKEN WITH APPLE STUFFING Serves 6 Prep 20 mins (+ 10 mins resting time) Cooking 1 hour 35 mins
1 tbs olive oil 1 leek, pale section only, thinly sliced 2 pancetta slices, coarsely chopped 1½ cups sourdough breadcrumbs (made from day-old bread) ¼ cup (25g) coarsely chopped toasted walnuts 1 tbs coarsely chopped sage 1 small apple, cored, finely chopped ½ pear, cored, finely chopped 1 Coles Australian Free Range Egg, lightly whisked 1.5kg Coles RSPCA Approved Australian Whole Chicken 60g butter, softened 8 sage leaves 1 red onion, cut into wedges 1½ cups (375ml) chicken stock 4 small apples, extra, halved 2 small pears, extra, halved ¼ cup (35g) plain flour ½ cup (125ml) apple cider or apple juice
1. Preheat oven to 200°C. Heat half the oil in a medium frying pan over medium heat. Cook leek and pancetta, stirring, for 5 mins or until leek softens. Transfer to a bowl. Add breadcrumbs, walnut, sage, pear, apple and egg and stir to combine. Season. 2. Pat the chicken cavity dry with paper towel. Place the chicken in a roasting pan. Carefully slide your fingers between the flesh and skin of the breast to loosen. Place half the butter and the sage leaves under the skin on each breast. Spoon the stuffing loosely into the cavity. Use kitchen string to tie the legs together. Brush the remaining oil evenly over the chicken. Season well. Arrange the onion around chicken in the pan. Pour ½ cup (125ml) stock over the onion. 3. Roast for 30 mins. Reduce oven to 180°C and roast for 30 mins. Arrange extra apple and extra pear around the chicken in the pan. Roast for a further 20 mins or until the juices run clear when the thickest part of the thigh is pierced with a skewer. 4. Transfer the chicken, onion, apple and pear to a large serving platter. Cover with foil. Set aside for 10 mins to rest. Pour the liquid from the roasting pan into a jug and reserve. Melt the remaining butter in the pan over medium heat. Sprinkle with flour and cook, scraping the base of pan, for 3 mins or until light brown. Add cider or apple juice, remaining stock and reserved liquid. Cook, stirring constantly, for 5 mins or until sauce boils and thickens. Season. Serve with chicken.
PER SERVE Energy 2830kJ/677 Cals (33%) Protein 37g (74%) Fat 39g (56%) Sat Fat 14g (58%) Sodium 603mg (30%) Carb 37g (12%) Sugar 26g (29%) Dietary Fibre 9g (30%) SERVE WITH sage sprigs