Roasted Chicken With Apple Cranberry Stuffing
This updated recipe uses apples and dried cranberries along with herbs to give the chicken that classic "roast turkey" flavor!
While more and more Filipinos like to serve turkey for noche buena, we prefer a perfectly roasted chicken with stuffing and gravy. In this recipe, apples and dried cranberries update the stuffing with a fruity, tangy flavor, while sage and thyme give it a classic "roast turkey" flavor. The secret to moist, flavorful stuffing? Add stock and egg.
Roasted Chicken with Apple Cranberry Stuffing
5 tablespoons butter
1 large onion, chopped
1 tablespoon minced garlic
4 cups bread, cubed
3 tablespoons fresh sage, chopped
3 tablespoons fresh thyme, chopped
2 Granny Smith apples, peeled, cored and chopped
2 Fuji apples, peeled, cored and chopped
1/2 cup white wine
1 cup chicken stock
1 cup pecans, toasted and chopped
1 cup dried cranberries
1/2 cup fresh parsley, chopped
salt and pepper, to taste
1 whole chicken
1. In a sauté pan, melt butter. Sauté onion and garlic until soft (not brown), about 5 minutes.
2. Add the bread cubes, sage and thyme, stirring to combine. Stir in apples, wine, stock, pecans, cranberries and parsley. Season with salt and pepper.
3. Remove from heat and set aside to cool. Add the egg and mix well.
4. Season the whole chicken with salt and pepper. Reserve some apple cranberry stuffing to serve separately. Stuff the chicken with the remaining apple cranberry stuffing mixture. Transfer to a baking pan.
5. Roast the chicken in a preheated 350°F oven until fully cooked, about 35 to 40 minutes.
6. Serve with gravy (recipe below) and extra apple cranberry stuffing.
Makes 6 cups
pan drippings from your roasting pan
1/2 cup all-purpose flour
1 1/2 cups water
salt and black pepper, to taste
1. Pour the chicken pan drippings into a small bowl. Skim the fat off and set aside.
2. Place 1/2 cup of the fat into a saucepan and stir in the flour.
3. Add water to the pan drippings to make 2 cups of liquid. Then pour it into the flour-fat mixture.
4. Cook, stirring, until sauce bubbles and thickens then continue cooking for about 1 minute. Season with salt and black pepper.
Recipe by Cecilia Juntereal.
Photography by JC Inocian.
Styling by Nancy Dizon Edralin.
FOOD Magazine, December 2013.