Roast chicken with chestnut and apple stuffing balls recipe | delicious. magazine

Name: Roast chicken with chestnut and apple stuffing balls recipe | delicious. magazine
Ingredients: 1.75kg free-range chicken; A few sprigs each of fresh sage, thyme and parsley; 25g unsalted butter; Sunflower oil for greasing; 3 tbsp maple syrup; 200ml homemade or fresh shop-bought chicken stock; 1 tbsp plain flour; 200ml dry fruity cider (we like Aspall Premier Cru); For the stuffing balls; 20g unsalted butter; 2 rindless British free-range smoked streaky bacon rashers, chopped; 1 small onion, finely chopped; 250g British free-range pork sausage meat; 100g cooked peeled chestnuts, coarsely chopped (see Know-how, above, or buy ready-prepared); 10g fresh white breadcrumbs; 1 small eating apple, such as cox, peeled, cored and chopped; ½ tbsp each chopped fresh sage, thyme and parsley leaves; ¼ tsp freshly grated nutmeg

www.deliciousmagazine.co.uk

This autumnal roast chicken recipe is great served with wedges of roasted butternut squash, corn on the cob and green beans.

View Original

Share this recipe:

Ingredients

1.75kg free-range chicken
A few sprigs each of fresh sage, thyme and parsley
25g unsalted butter
Sunflower oil for greasing
3 tbsp maple syrup
200ml homemade or fresh shop-bought chicken stock
1 tbsp plain flour
200ml dry fruity cider (we like Aspall Premier Cru)
For the stuffing balls
20g unsalted butter
2 rindless British free-range smoked streaky bacon rashers, chopped
1 small onion, finely chopped
250g British free-range pork sausage meat
100g cooked peeled chestnuts, coarsely chopped (see Know-how, above, or buy ready-prepared)
10g fresh white breadcrumbs
1 small eating apple, such as cox, peeled, cored and chopped
½ tbsp each chopped fresh sage, thyme and parsley leaves
¼ tsp freshly grated nutmeg