Roast chicken with chestnut and apple stuffing balls recipe

Name: Roast chicken with chestnut and apple stuffing balls recipe
Total time: 130 min
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); 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.

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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)
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