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Roast chicken with apple, sage and rosemary stuffing
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Prep Time:
40 minutes
Cook Time:
120 minutes
Total Time:
160 minutes
Elevate roast chicken with gourmet sweet apple and walnut stuffing.
Ingredients:
  • 1.8kg Whole Fresh Chicken
  • 60g butter, softened
  • 20.00 ml lemon zest
  • 40.00 ml fresh sage, coarsely chopped
  • 20.00 ml fresh rosemary, coarsely chopped
  • 100g stuffing mix
  • 35g walnut
  • 1 small apple, cored, finely chopped
  • 1 Free Range Egg
  • 250ml chicken stock
  • 160g pkt Chicken Gravy
  • Rosemary sprigs, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 200C. Rinse the chicken cavity with cold water and then thoroughly dry inside and out using paper towels.
  • Place the chicken in a large flameproof roasting pan and gently lift the skin to create a pocket. Mix butter, lemon zest, half of the sage, and half of the rosemary in a small bowl. Season with salt and pepper, then stuff the butter mixture into the pocket, spreading it evenly with your hands.
  • Mix the stuffing mix, walnuts, apple, egg, and the rest of the sage and rosemary in a bowl. Fill the chicken cavity with the mixture. Tie the chicken legs together with kitchen string. Season generously. Pour the stock into the pan surrounding the chicken.
  • While roasting the chicken for 2 hours, baste it with pan juices occasionally until the thigh juices run clear when a skewer is inserted. Transfer the cooked chicken to a serving platter, cover with foil, and let it rest for 15 mins before serving.
  • After skimming the excess fat from the roasting pan, discard it. Then, pour in the gravy and place it over medium heat. Use a flat-bottomed wooden spoon to stir and loosen any bits stuck to the base. Cook for 2 minutes until the gravy is heated through. Serve the chicken with the gravy, Cranberry Relish, rosemary sprigs, and lemon wedges.

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