Sunday roasts aren't complete without a golden roast bird on the table at dinner time and one bite of this tender chook with rich, cranberry-studded stuffing makes it clear why this classic dish never gets old.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
4 clove
garlic
1.5
brown onion
2 packet
dried cranberries
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew. )
1
lemon
4 sprig
rosemary
2
whole chicken
2 packet
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
chicken-style stock powder
2 packet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2
eggs
(Contains Egg;)
2 tbs
milk
(Contains Milk;)
2 cup
boiling water
40 g
butter (for the chicken)
(Contains Milk;)
40 g
butter (for the stuffing)
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic and brown onion (see ingredients). • Roughly chop dried cranberries. • Zest lemon and cut in half. • Pick and finely chop rosemary. • In a small heatproof bowl, add the butter (for the chicken) and rosemary and microwave in 10 second bursts, until melted.
• Pat whole chicken dry with a paper towel. • Insert lemon halves into each chicken cavity. • Place chickens on a lined oven tray, breast-side up. Drizzle with rosemary butter. Season generously with salt and pepper, rubbing into the skin. • Roast for 1 hour.
• While chicken is roasting, heat the butter (for the stuffing) in a large frying pan over medium-high heat. • Cook onion and cranberries, stirring, until tender, 3-5 minutes. Add garlic and cook until fragrant, 1 minute. • Transfer to a medium bowl and add herb crumbing mix, lemon zest, chicken-style stock powder, the eggs and milk. Stir to combine. Season with salt and pepper.
• When chicken has 10 minutes remaining, remove tray from oven and scatter stuffing mixture around the chicken. Return tray to oven and continue roasting until stuffing is golden and chicken is cooked through. • Remove tray from oven. Cover with foil and set aside to rest for 15 minutes.
TIP: To check if the chicken is done, poke a skewer or small knife between the leg and the body. The juices that come out should be clear, without any traces of pink. TIP: The chicken needs resting time for the meat to get nice and juicy.
• While chicken is resting, boil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water. Whisk until smooth, 1 minute.
• Carve lemon and rosemary roast chicken, then place on a serving platter along with the cranberry stuffing. • Serve with gravy. Enjoy!