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Sunday Roast Chicken Recipe

For a traditional dish that will get the whole family rushing to the table, try this recipe for the ultimate roast chicken dinner, served with an apple and herb stuffing. Presenting a beautifully roasted bird to the table and carving it for the family is hugely satisfying and there won’t be many leftovers from this delicious recipe.

Sunday Roast Chicken Recipe

What you’ll need

Several sprigs of parsley and thyme

4lbs chicken (save giblets for stock if desired)

½ onion, sliced (optional)

4 tablespoons of softened butter or margarine

For the Stuffing

1 small onion, chopped

2 tablespoons of soft butter or margarine

1 cooking apple (peeled and grated)

1 small egg

1 cup breadcrumbs (white or whole wheat – it’s your choice!)

1 tablespoon chopped parsley

Salt & Pepper

Zest of 1 grated lemon

For the Gravy

1 cup giblet chicken stock or vegetable stock

2 teaspoons flour

Sunday Roast Chicken Recipe

Method to make the stuffing

First, melt the butter in a saucepan and add in the onion until it gently softens. Take off the heat and leave to cool for a couple minutes. Add the grated apple, the breadcrumbs, beaten egg, parsley, thyme, salt, pepper and lemon zest. Let it cool properly.

Stuff the chicken with the sprigs of parsley and thyme along with the lemon, onion and a touch of pepper.

Take your stuffing and fill the chicken from the neck end. Any additional stuffing can be placed into an ovenproof dish. Softened butter can be rubbed over the chicken and then season with salt and pepper to taste.

The Chicken

Preheat the oven to 375 degrees Fahrenheit and then cook your chicken, breast down, for approx. 2 hours, turning when top browns. Check and baste every 20 minutes. Add the ovenproof dish with spare stuffing for the last 40 minutes of cooking time.

Once the juices run clear, which you can test with a skewer, place to one side to cool while you see to the gravy. For more chicken recipe favorites, go to

Roast Chicken Recipe

Method for the gravy

Take the roasting pan, spoon out the fat and pour the remaining juices into a pan. Return to the stove, add in flour and stir constantly over a medium heat. Add the stock, bring to the boil and stir until gravy thickens to desired levels. Leave to simmer for a couple minutes and then season to taste. Strain and serve immediately.

Gravy from giblets

Cook the giblets until they brown and stir in 1 quart water. Bring to the boil and add the chopped onion, 1 chopped carrot, a chopped celery stalk and some black peppercorns. The mix will need to simmer for about one hour. The gravy can be refrigerated for 3 days or frozen.

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