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Roast Chicken
Roast Chicken

Before you jump to Roast Chicken recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to roast chicken recipe. To make roast chicken you only need 21 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Roast Chicken:
  1. Prepare 1 bird Cornish Game Hen
  2. Get 1 sandwich bread, 2 slices Sliced bread
  3. Take 1/2 Apples (Jonathan apples)
  4. Provide 1 Herb seasoned sausage
  5. Use 1/4 Onion
  6. Provide 1 tbsp Dried cranberries
  7. You need 1 dash of each Dried sage, dried thyme, dried rosemary, nutmeg
  8. You need 1 tbsp Parsley (finely chopped)
  9. Get 1 A. Natural salt
  10. Provide 1 tbsp A. Lemon juice
  11. Take 1 tsp A. Honey
  12. Prepare 1/2 tsp A. Grated garlic
  13. Prepare 1 twig A. Fresh thyme
  14. Prepare 2 tsp + coating A. Olive oil
  15. Get 1/4 Chicken consommé cube
  16. Get 1/3 B. Onion
  17. Use 1/2 B. Carrot
  18. Use 1 B. Celery
  19. Get 1 B. Bay leaf
  20. Provide 100 ml Wine
  21. Take 3 tbsp Balsamic vinegar
Steps to make Roast Chicken:
  1. Marinate the chicken the day before. Combine all of the A. ingredients except for the oil. Once the salt has dissolved, add the oil and stir. Rub this into both the outside and inside of the chicken. Place the chicken into a tightly sealed bag and let it marinate in the refrigerator overnight. (If the internal organs are still intact, remove so that the stuffing can be placed inside.)
  2. Make the stuffing. Chop the apple and bread into 1 cm cubes. Cut the sausage into 5 mm cubes and mince the onion. Heat a small amount of oil in the frying pan and cook the onion on low heat. Once tender, add the sausage.
  3. Add the apple and cook. Once everything has become tender, add enough water to just cover the ingredients. Dissolve in the consomme cube, add the bread, the cranberries, and the dried herbs. Mix everything together. If it's still too watery, let the water boil down and cook until the ingredients become soft enough pack easily into the chicken. Once cooled, mix in the parsley.
  4. Stuff Step 3 into the stomach of the bird. Fold the butt end inside to close it off and hold closed with toothpicks. Tie the legs together with string. Spread the B. vegetables in the pot and place the chicken on top. Lightly coat with olive oil and roast.
  5. In order to keep the surface from drying out, occasionally scoop the juices from the meat over the bird. At the same time, poke it with a metal skewer and roast until the juices run clear. It will take about 45 minutes - 1 hour (with a 500 g chicken). Adjust the time depending on the size of the bird.
  6. Once it's done, remove the chicken from the oven and cover with aluminum foil to retain the heat. Meanwhile, make the sauce. Add 100 ml of water, the wine (white or red), and the balsamic vinegar to a pot and turn on the heat. Scrape off the flavorful vegetables from the pot. Once the liquid has decreased by about 1/2, strain it and season.
  7. Taste the sauce. If it's too thin, add some soy sauce or salt. Since the bird is small, I don't think you'll be able to stuff it with all of the stuffing, so you can put it in ramekins or another type of dish and roast it together with the chicken. This dish is garnished with a bay leaf and rosemary, and accompanied with potatoes and baked fava beans.

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