Roasted Chicken with Apple Stuffing and Gravy

Roasted Chicken with Apple Stuffing and Gravy
Prep time
Cook time
Total time
Serves: 4 to 6
  • 3¼ lb (1.7 kg) whole chicken
  • 2 tsp butter, melted
  • salt and cracked black pepper
  • ¼ cup all-purpose flour
  • ⅓ cup brandy
  • 1 cup apple juice
  • 1 cup chicken broth
  • ½ tsp salt
  • ¼ tsp cracked black pepper
Apple Stuffing
  • 2 tsp butter
  • ½ cup finely chopped onion
  • 1½ cups coarse fresh breadcrumbs (see tip below)
  • ⅓ cup hazelnuts (filberts), toasted and coarsely chopped
  • 1 medium green apple, peeled and coarsely grated
  • 2 tbsp chopped fresh parsley
  • salt and cracked black pepper
  1. Grease a wire rack and place it inside a roasting pan.
  2. Preheat the oven to 350°F (180°C).
  3. Rinse the chicken inside and out with cold water and pat dry with paper towel.
  4. To make the apple stuffing, melt the butter in a small frying pan over medium heat.
  5. Add the onion and cook, stirring occasionally for about 3 minutes or until softened.
  6. Put the onion into a medium bowl.
  7. Add the remaining ingredients and mix well.
  8. Spoon the stuffing into the chicken.
  9. Secure the opening with toothpicks.
  10. Tie the legs together and tuck the wings behind.
  11. Place the chicken on the prepared rack.
  12. Brush with the melted butter and sprinkle with salt and pepper.
  13. Roast uncovered, in a preheated oven for about 1½ hours or until cooked and the juices run clear when the chicken is pierced around the thigh bone or when a meat thermometer reads 180ºF (82ºC) when inserted into the thickest part of the thigh.
  14. Cover with foil to keep warm and let stand for 10 minutes before carving.
  15. Reserve any pan juices in the roasting pan.
  16. To make the gravy, remove the wire rack from the roasting pan.
  17. Heat the pan juices over medium heat.
  18. Add the flour and cook, stirring for 1 minute.
  19. Gradually add the brandy and cook, stirring until thickened.
  20. Add the juice, broth and salt and pepper.
  21. Simmer, uncovered for 5 to 10 minutes or until thickened.
  22. To serve, remove the stuffing from the chicken and cover to keep warm.
  23. Carve the chicken and serve with the stuffing and gravy.
Make Ahead: The stuffing can be made a day ahead and stored covered in the refrigerator. Remove from the refrigerator 1 hour before stuffing the chicken.

Stuff the chicken just before roasting.

Serving Suggestions: This chicken is delicious served with roasted butternut squash, buttermilk mashed potatoes and steamed sugar snap peas.

Tip: To make your own breadcrumbs, tear day old bread into chunks and put in the food processor. Using the pulse action, process until coarse crumbs are formed. The breadcrumbs can then be stored in an air tight container and frozen for up to 3 months.