Roast Chicken with Apple and Herb Stuffing
These are the flavors you crave on a chilly winter night.
Serving Size1 Serving
Total Time1 hours, 50 mins
- 3 -5 sprigs parsley
- 3 -5 sprigs fresh thyme
- 1 Tablespoon dried oregano
- 1 (3 1/2-4 lb) broiler-fryer chickens, with giblets reserved for stock (recipe follows)
- 1⁄2 lemon, sliced
- 1⁄2 onion, sliced
- ½ teaspoon black pepper
- ½ teaspoon salt
- 4 tablespoons butter, softened
- 2 Tablespoons butter (or margarine)
- 1 Tablespoon extra-virgin olive oil
- 1 shallot, finely chopped
- 1 fresh scallion, finely chopped
- 1 apple, peeled, cored, and finely chopped
- 1 cup brioche roll breadcrumbs or any other kind of bread
- 1 egg, beaten
- 1 Tablespoon chopped parsley
- 1 Tablespoon chopped fresh thyme
- 1 Tablespoon chopped fresh sage
- 1 Tablespoon grated lemon zest
- Salt and black pepper to taste
- 2 teaspoons flour
- 1 1⁄4 cups giblet chicken stock or 1 1/4 cups vegetable stock
- Melt the butter and olive oil in a saucepan, add the shallot, scallion, and cook on medium heat for a few minutes, until softened and translucent. Remove from the heat, let cool slightly, then stir in the apple, breadcrumbs, egg, parsley, thyme, sage, lemon zest, and salt and pepper to taste. Set aside and cool completely.
- Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, and season with black pepper and salt. Truss the chicken, if desired.
- 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. If you prefer to cook the chicken without stuffing inside of it, you can put the stuffing into a separate, ovenproof dish.
- Rub the softened butter over the chicken breast and season with salt and pepper.
- Place the chicken, breast side down, in a roasting pan.
- Cook in a 375° oven for about 1 1/2-2 hours.
- 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 for doneness: insert a skewer into the thigh-the juices will run clear when the chicken is cooked. You can use a meat thermometer as well to ensure that chicken is at the proper temperature for poultry.
- Transfer cooked chicken 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.
- Tilt the roasting pan and spoon off all but 1 Tablespoon of the fat that rises to the surface, leaving behind the cooking juices.
- Put the roasting pan on top of the stove and add the flour. Stir 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.
- 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 warmed gravy boat and serve immediately.
- In a stockpot or large saucepan, cook the giblets until lightly browned.
- Stir in 1 quart water. Bring to a boil, skimming off any scum that forms on the surface.
- Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns. Simmer for about 1 hour. Cool, cover, and keep in the fridge for 3 days or freeze for 3 months. Strain before use.