Roast chicken with apple stuffing
Photo by Tam West
|3||Apples, granny smith or ballarat, peeled cored and sliced|
|1 tsp||Brown sugar|
|¾ cup||Pitted prunes, roughly chopped|
|2 Tbsp||Rolled oats|
- Place apples in a medium-sized saucepan with the butter and brown sugar. Cover and place over a low heat. Cook down to a rough puree. Stir through the prunes and oats, and leave until cold.
- Heat the oven to 190C. Pat chicken dry with kitchen paper and place in a roasting dish. Stuff the apple mixture into its cavity. Rub a little olive oil over the skin then squeeze over lemon juice. Using a skewer or toothpick, secure the cavity opening then pull the chicken legs together and tie them together with a piece of cooking twine.
- Place chicken in the oven and roast for 1 hour and 15 minutes. Baste chicken with the juices once or twice. To test if chicken is cooked, insert a skewer into the thickest part of the legs — the juices should run clear.
- Mix together 50g softened butter and about 2 tablespoons finely chopped parsley. Carefully slide your hand under the skin of the chicken to loosen it (without splitting skin) then spread mixture under the skin before roasting.