CIDER ROAST CHICKEN

CHICKEN AND CIDER CREATE A CHEEKY, SWEET-SALTY COMBINATION SO THEY’RE IDEAL COMPANIONS IN THIS DISH. THE ACIDITY IN THE CIDER ENHANCES THE CHICKEN’S FLAVOUR IN A SIMILAR WAY TO LEMONS, WHILE THE WHOLEGRAIN MUSTARD ADDS A WONDERFUL RICHNESS TO THE SAUCE. PREPARE THIS RECIPE AND YOUR KITCHEN WILL SMELL WARM AND WELCOMING, PERFECT FOR ENTICING YOUR FRIENDS TO COME TO THE TABLE.

OVEN – ROASTING PAN

1 whole chicken

salt and pepper to taste

7 tsp butter

1 cup roughly chopped carrots

1 apple, cored and cut into wedges

¾ onion, cut into wedges

1 celery stick, chopped

330ml cider

4 sprigs fresh thyme

2 bay leaves

½ tsp cornflour, dissolved in a touch of water

2 Tbsp wholegrain mustard

½ tsp honey

4 Tbsp chopped fresh parsley or other fresh herbs (optional)

STUFFING

¼ onion, chopped

½ apple, diced

1 celery stick, chopped

1 sprig fresh thyme

1 tsp butter

1.Preheat the oven to 180°C.

2.Season the chicken and the cavity with salt and pepper. Combine the stuffing ingredients and fill the cavity with the stuffing. Rub the outside of the chicken with 1 teaspoon of the butter.

3.Add the carrots, apple wedges, onion and celery to a roasting pan. Place the whole chicken on top. Pour over the cider and tuck the thyme and bay leaves in between the vegetables. Roast the chicken for about 1½ hours or until the chicken juices run clear when you prick the thigh. Remove the chicken and vegetables and leave to rest, but keeping them warm.

4.Place the roasting pan on the stove top, remove the herbs and allow to cook until the sauce reduces. Stir in the cornflour until the sauce thickens. Remove from the heat, then stir in the mustard, the remaining butter and honey, until the butter melts.

5.Arrange the vegetables at the bottom of each serving plate, place sliced chicken on top, pour over the sauce and scatter over some parsley or other herbs (if using).