WALNUT AND CRANBERRY ROAST CHICKEN WITH SWEET SHERRY GRAVY


20 MINUTES

PREPARATION TIME

90 MINUTES

COOKING TIME

6 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 1 Ingham’s Whole Chicken (approx. 1.8kg)
  • 1 cup walnuts, toasted and chopped
  • ¼ cup dried cranberries, chopped
  • ½ brown onion, finely diced
  • ½ bunch sage, finely sliced
  • 4 cloves garlic, minced
  • 1 cup multigrain breadcrumbs
  • ½ cup chicken stock
  • 2 Tbsp butter, melted
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 1 cup sweet sherry
  • 1L beef stock
  • 1 tsp celery salt
  • 1 Tbsp cornflour
  • baked vegetables, to serve


METHOD

1 Preheat oven to 190°C. Pat the chicken dry inside and out with kitchen paper. Combine the walnuts, cranberries, onion, sage and garlic in a bowl and mix well. Add the breadcrumbs, stock and butter, then season with salt and pepper and mix to make a stuffing.

2 Press the stuffing into the chicken cavity, then secure the opening with a skewer. Brush the chicken with olive oil and season generously with salt and pepper. Arrange in a roasting pan and bake for 1 hour 25 minutes, until the juices run clear when pierced at the hip.

3 Meanwhile, heat the sherry in a medium saucepan over a moderate heat and boil until reduced by half. Add the stock, then boil until reduced to 1½ cups. Put ½ cup of the mixture in a bowl with the celery salt and cornflour, whisk until smooth, then return to the saucepan and simmer until thickened. Carve the chicken and serve with the gravy and baked vegetables.





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