Apple-Herbed Sunday Roast Chicken: Crisp, Juicy, and Irresistible!

Sunday Roast Chicken With Apple and Herb Stuffing 🍗🍏

Overview:

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 4

Description:

Indulge in the heavenly delight of Sunday Roast Chicken with Apple and Herb Stuffing. With its crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, accompanied by a rich gravy, this dish is truly hard to beat!

Ingredients:

• 3-5 sprigs of parsley
• 3-5 sprigs of thyme
• 1 broiler-fryer chicken
• 1 lemon
• 1/2 onion
• 1/2 cup butter
• 4 tbsp bread crumbs
• 2 cooking apples
• 1 egg
• 1 tbsp lemon zest
• Salt and pepper to taste
• 2 tbsp flour

Instructions:

1. Make the apple and herb stuffing:

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   • Melt the butter in a saucepan, add the onion, and cook gently until softened.
   • Remove from heat and allow to cool slightly.
   • Stir in the apple, bread crumbs, egg, parsley, thyme, lemon zest, salt, and pepper. Let it cool completely.

2. Prepare the chicken:

   • Place parsley and thyme sprigs into the chicken cavity, along with lemon and onion if desired. Season with black pepper.
   • Truss the chicken if desired.
   • Spoon the stuffing into the neck end of the chicken, securing the skin flap over the stuffing with a small skewer.

3. Roast the chicken:

   • Rub 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 preheated 375°F oven for about 1 1/2-2 hours, turning the chicken over when lightly browned.
   • Baste every 20 minutes.
   • Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
   • Test the chicken’s doneness by inserting a skewer into the thigh; the juices should run clear when cooked.

4. Make the gravy:

   • Tilt the roasting pan and spoon off all but 1 tablespoon of fat, leaving behind the cooking juices.
   • Place the roasting pan on the stove.
   • Add flour and cook over medium heat for 1-2 minutes, stirring constantly to dissolve any browned bits.
   • Pour in the stock and bring to a boil, stirring constantly until thickened.
   • Simmer for 2 minutes, then taste for seasoning.
   • Strain into a warmed gravy boat and serve immediately.

5. Giblet Stock (optional):

   • In a stockpot, cook giblets until lightly browned.
   • Stir in 1 quart of water, bring to a boil, skimming off any scum.
   • Add quartered unpeeled onions, chopped carrot, celery stalk, bouquet garni, and black peppercorns.
   • Simmer for about 1 hour.
   • Cool, cover, and refrigerate for 3 days or freeze for 3 months. Strain before use.

Serve the carved chicken with the gravy and enjoy a comforting Sunday meal with loved ones. This recipe promises a delightful fusion of flavors that will leave everyone craving for more!