Sunday Roast Chicken With Apple And Herb Stuffing

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 -5 sprigs parsley
• 3 -5 sprigs thyme
• 1 (3 1/2-4 lb) broiler-fryer chickens, with giblets reserved for stock (recipe follows)
• 1/2 lemon, sliced (optional)
• 1/2 onion, sliced (optional)
• 4 tablespoons butter, softened (or margarine)
• 2 tablespoons butter (or margarine)
• 1 small onion, finely chopped
• 1 cooking apple, peeled, cored, and grated
• 1 cup fresh breadcrumbs (or whole wheat, rye, etc.)
• 1 small egg, beaten
• 1 tablespoon chopped parsley
• 1 tablespoon chopped fresh thyme
• 1 grated lemon, zest of
• salt and black pepper
• 2 teaspoons flour
• 1 1/4 cups giblet chicken stock or 1 1/4 cups vegetable stock

Recipe

• 1 make the apple and herb stuffing: melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
• 2 remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
• 3 leave to cool completely.
• 4 put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
• 5 truss the chicken if desired.
• 6 spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
• 7 put any leftover stuffing into a small ovenproof dish.
• 8 rub the softened butter over the chicken breast and season with salt and pepper.
• 9 place the chicken, breast side down, in a roasting pan.
• 10 cook in a 375* oven for about 1 1/2-2 hours.
• 11 turn the chicken over when lightly browned.
• 12 continue cooking, basting every 20 minutes.
• 13 cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
• 14 test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
• 15 transfer to a warmed serving platter and keep warm while you make the gravy.
• 16 remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
• 17 carve the chicken and serve with the gravy.
• 18 gravy: tilt the roasting pan, and spoon off all but 1 tbls.
• 19 of the fat that rises to the surface, leaving behind the cooking juices.
• 20 put the roasting pan on top of the stove.
• 21 add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
• 22 pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
• 23 simmer for 2 minutes, then taste for seasoning.
• 24 strain into a warmed gravy boat and serve immediately.
• 25 giblet stock: in a stockpot or large saucepan, cook the giblets until lightly browned.
• 26 stir in 1 quart water.
• 27 bring to a boil, skimming off any scum that forms on the surface.
• 28 add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
• 29 simmer for about 1 hour.
• 30 cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
• 31 strain before use.