Sunday Roast Chicken With Apple And Herb Stuffing Recipe

How to Make Sunday Roast Chicken With Apple And Herb Stuffing

1. **Make the Apple and Herb Stuffing:** Melt 4 tablespoons of butter in a saucepan over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
2. Remove from heat and let cool slightly. Stir in 1 large apple, peeled, cored, and diced; 1 cup bread crumbs; 1 large egg, lightly beaten; 1/4 cup chopped fresh parsley; 1 tablespoon chopped fresh thyme; 1 tablespoon lemon zest; 1/2 teaspoon salt; and 1/4 teaspoon black pepper.
3. Set aside to cool completely.
4. Preheat oven to 375°F (190°C).
5. **Prepare the Chicken:** Place 2 sprigs of parsley and 2 sprigs of thyme, 1/2 lemon (halved), and 1/2 of the cooked onion (optional) inside the chicken cavity. Season generously with black pepper.
6. Truss the chicken (optional).
7. Spoon the stuffing into the neck cavity of the chicken. Secure the skin flap with a small skewer and shape into a rounded form.
8. Place any remaining stuffing in a small ovenproof dish.
9. Rub 2 tablespoons of softened butter over the chicken breast. Season with salt and pepper.
10. Place the chicken breast-side down in a roasting pan.
11. Roast for 1 hour and 15 minutes.
12. Turn the chicken breast-side up. Baste every 20 minutes.
13. Add the remaining stuffing to the roasting pan during the last 40 minutes of cooking.
14. **Check for Doneness:** Insert a skewer into the thickest part of the thigh. The juices should run clear when the chicken is cooked through (approximately 1 hour and 50 minutes total cooking time, adjust as needed).
15. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
16. **Make the Gravy:** Remove all but 1 tablespoon of fat from the roasting pan. Place the pan on the stovetop over medium heat.
17. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly to dissolve any browned bits.
18. Gradually whisk in 2 cups of chicken stock (or giblet stock, see below), bringing to a boil. Reduce heat and simmer for 2 minutes, or until thickened.
19. Season to taste. Strain into a gravy boat.
20. **Giblet Stock (Optional):** In a saucepan, brown the giblets. Add 4 cups of water, bring to a boil, skimming off any foam. Add 1/2 onion (quartered, unpeeled), 1/2 carrot (chopped), 1/2 celery stalk (chopped), 1 bouquet garni, and several black peppercorns. Simmer for 1 hour. Cool, cover, and refrigerate for up to 3 days or freeze for up to 3 months. Strain before use.
21. Carve the chicken and serve with the stuffing and gravy.