The perfect roast chicken with a cranberry and walnut stuffing

6 servings Preparation: 30 mins, Cooking: 2 hrs By Food24
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Ingredients (21)

15 ml butter
1 onion — chopped
4 sausages — pork
1 ml dried thyme
1 Granny Smith apples — grated
50 g dried cranberries
50 g walnuts — chopped
60 ml breadcrumbs — fresh
1 eggs
salt and freshly ground black pepper
Basting and trussing:
1 chicken breast fillets
45 ml butter — softened
salt and freshly ground black pepper
1 string
For gravy:
500 ml stock — chicken
2 onion — chopped
2 carrots — peeled and sliced
1 celery stalks — chopped
15 ml cornflour — slurry
30 ml butter — or cream
salt and freshly ground black pepper
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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.

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