The perfect weekend roast – this stuffing won’t weigh you down.
Prep Time
15 mins
Cook Time
75 mins
Ingredients
- 3 tbsp Olive Oil
- 1 Medium Red Onion (diced)
- 1 cup diced Celery
- 2 cloves Garlic (crushed)
- 280g fresh breadcrumbs
- ¼ cup sage leaves
- 1 cup Community Co Sweetened Cranberries
- 50g melted butter , plus 1 tbsp for roasting (try out Community Co Butter Blend)
- 1 whole free range chicken (approx 1.6kg)
- ½ cup tap water
Made with
How to make
- Preheat oven to 190C.
- Add onion, celery, garlic and olive oil to a non stick pan on medium heat and cook for 8-10 minutes until softened.
- Once cooked add to a bowl with breadcrumbs, sage, cranberries, and butter. Mix well.
- Clean the cavity of the chicken and fill with the stuffing mixture.
- Tie the legs of the chicken.
- Place the chicken, breast side up, in an oven tray on top of a pan trivet.
- Pour water into pan and place into the oven.
- Spread 1 tbsp of butter over the chicken skin.
- Roast for 75 minutes (or until cooked through) and skin is golden brown.
- Rest for 15 minutes in a warm place and carve to serve.
