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Chicken
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Baked chicken recipe
Ingredients
1.7 – 2kg (3 ½ - 4 lb) chicken (with giblets reserved for stock)
parsley and thyme sprigs
½ lemon, sliced (optional)
½ onion, sliced (optional)
60g (2 oz) butter, softened
Apple & Herb Stuffing
30g (1 oz) butter
1 small onion, finely chopped
1 cooking apple, peeled, cored, and grated
60g (2 oz) fresh white breadcrumbs
1 egg, beaten
1 tbsp chopped parsley
1 tbsp chopped fresh thyme
grated zest of 1 lemon
salt and black pepper
Gravy
2 tsp plain flour
300ml (1/2 pint) chicken giblet stock
Method
Apple and herb stuffing: melt the butter in a saucepan, add the onion and cook gently for a few minutes until softened. Remove from the heat, leave to cool slightly, then stir in the apple, breadcrumbs, egg, parsley, thyme, lemon zest, and salt and pepper to taste. Leave to cool completely.
Put the parsley and thyme sprigs into the cavity of the chicken add the lemon and onion, if using and season well with black pepper.
Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a small skewer, and pat into a rounded shape. Put any leftover stuffing into a small ovenproof dish.
Cook the chicken: Weigh the stuffed chicken, then rub the butter over the breast, and season with salt and pepper.
Place the chicken, breast side down, in a roasting tin. Cook in a preheated oven at 190°c (375°F) for 20 minutes per 500g (1 lb), plus an extra 20 minutes. Turn the chicken over when lightly browned. Continue cooking, basting every 20 minutes. Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
Test the chicken: insert a skewer into the thigh – the juices will run clear when the chicken is cooked.
Transfer to a warmed serving platter, and keep warm while you make the gravy.
Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing. Carve the chicken and serve with the gravy.
Make gravy: Tilt the roasting tin, and spoon off all but 1 tbsp of the fat that rises to the surface, leaving behind the cooking juices and sediment. Put the roasting tin on top of the stove.
Add the flour, and cook over a medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any sediment form the bottom of the tin. Pour in the stock, and bring to a boil, stirring constantly until the gravy thickens. Simmer for 2 minutes, then taste for seasoning. Strain into a warned gravy boat, and serve at once.
Serves 6