Aromatic Free Range Whole Roasted Chicken, with Sage, Garlic and Cranberry Stuffing

80 min
0 calories
from $29.85 for 0 servings · $29.85/serving

A succulent roast bird is often the centrepiece for a family feast and our simple, delicious recipe with cranberry stuffing and rich jus makes it so simple to get the feast started.

Number of servings

Ingredients

1 Each Whole Chicken
2 Stalk Rosemary
75 g Butter (Salted)
75 g Dried Cranberries
2 Each Hotdog Buns (8in)
1 Each Brown Onion
2 Stalk Celery
2 Each Garlic Clove
1 Tablespoon Chicken Stock Concentrate
1 Each Free Range Eggs
100 g Rich Brown Gravy (GF)
2 Tablespoon Dried Thyme/Sage

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Dinner sorted — from $29.85/serving.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Oven
Baking Trays
Pastry Brush
Deep Baking Dish

1 Prepare Stuffing

Boil a kettle. Lightly grease medium baking tray with butter or spray. Finely dice onion and celery. Mince garlic. Tear or dice bread into 1cm chunks. Combine dried cranberries, stock concentrate and 0.75 cups of boiling water. Add butter, stir and leave for 10 minutes. Beat eggs and add to the slightly cooled butter mix.

2 Make Stuffing

Preheat oven to 200°C. Heat a pan over medium heat. Add a drizzle of oil and sauté the onion, garlic, celery and dried thyme/sage for 4-5 minutes or until tender and fragrant. Add the onion mix to the torn bread in a large bowl and mix well. Add the egg mix and stir to combine. Season to taste with salt and pepper.

3 Cook Chicken

Pat chicken dry and place in a roasting tin. Gently loosen skin over the breast, insert some rosemary stalks. Season with salt and pepper. Fill the cavity with stuffing and place any remaining in a separate baking dish. Cook chicken for 15 minutes, reduce temperature to 180°C and cook for 45 minutes or until cooked through. Bake extra stuffing for 30 minutes.

4 Make Easy Gravy

Bring 2 cups of water to boil. Combine rich brown gravy with 0.5 cups of cold water and whisk to combine. Add slowly to the boiling water, whisking constantly. Bring to a boil again and turn off heat.

5 You Plate It

Once chicken is cooked through and golden, remove and rest under foil to keep warm for least 10 minutes before slicing. Serve with baked stuffing and gravy. You can slice chicken first or leave it whole for the wow factor!

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