The perfect roast chicken with a cranberry and walnut stuffing

Recipe from: 17 December 2013
recipes chicken festive holiday

Ingredients 24
Servings 6
Time 00:30

Ingredients

  • Stuffing:
  • 15
    ml
    butter
  • 1
    onion - chopped
  • 4
    Pork sausages
  • 1
    ml
    dried thyme
  • 1
    granny smith apple - grated
  • 50
    g
    dried cranberries
  • 50
    g
    Walnuts - coarsely chopped
  • 60
    ml
    fresh breadcrumbs
  • 1
    egg
  • Salt and pepper
  • Basting and trussing:
  • 1
    Large chicken - washed
  • 45
    ml
    softened butter
  • Freshly milled salt and pepper
  • 1
    metre Trussing string
  • For gravy:
  • 500
    ml
    prepared chicken stock
  • 2
    onions - roughly chopped
  • 2
    carrots - peeled and sliced
  • 1
    celery stick - chopped
  • 15
    ml
    corn flour mixed with 30 ml(2 T) water
  • 30
    ml
    butter or 60 ml (1/4 c) cream
  • Salt and pepper
 

Method

02:00
 
Preheat the oven to 180°C.

For the stuffing:

Fry the onion in butter until soft. Remove from the heat and allow to cool slightly before combining it with the rest of the stuffing ingredients.

To baste:

Mix the butter with some salt and pepper, spread under the skin of the chicken and massage onto the surface of the chicken too.

Fill the chicken cavity with the stuffing and cover with the excess skin near the cavity.

To truss:

Place the chicken on its back with legs facing upward.

Use the string by placing it under the parson’s nose, cross the string over and loop around both legs, cross the string over again to tighten the legs together.

Firmly keeping the legs together, pull the string toward to wings tucking them in, turn the chicken around and make a knot.

The legs should be tightly closed and wings nicely tucked in. This will result in a beautifully tender and juicy chicken.

Place onto a roasting rack roast for 1 hour and 45 minutes.

Tip for gravy:

Add chicken stock and vegetables to the roasting tray (under the chicken rack).

When chicken is done, thicken the pan juices (vegetables and all) with corn flour paste over moderate heat, enrich with butter or cream.

Adjust seasoning.

Serving suggestion:

Serve the carved chicken and stuffing with garlic new potatoes and steamed long stem broccoli.

Recipe by Carey Boucher Erasmus (@bitsofcarey) and published in Crush online magazine.

 

Read more on: chicken  |  roast  |  festive 2014  |  recipes
 

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