MUSTARD-GLAZED ROAST CHICKEN WITH WALDORF STUFFING

Mustard-glazed roast chicken with Waldorf stuffing image

A few extra vegetables will turn this recipe into a Sunday lunch spread - get ahead by making the stuffing in advance

Provided by Good Food team

Time 2h

Number Of Ingredients 13

Previous Next

Ingredients

1 large chicken (about 2kg/4lb 8oz)
25g butter
1 tbsp wholegrain mustard
roast potatoes and vegetables , to serve (optional)
3 celery sticks, finely chopped
2 red apples , cored and finely chopped
100g walnut , chopped
100g fresh breadcrumb , handful reserved for the topping
400g sausagemeat (6 sausages)
1 medium egg
handful parsley , chopped
2 tbsp wholegrain mustard
25g butter , plus extra for greasing

Steps:

Heat oven to 190C/170C fan/gas 5. To make the stuffing, mix together all the ingredients, except the butter, in a large bowl with some seasoning. Scrunch with your hands until well combined.
Season the chicken all over and put in a roasting tin. Smear with the butter and put on the middle shelf of the oven for 50 mins.
Meanwhile, grease a 20 x 30cm roasting tin. Press in the stuffing, then sprinkle with the reserved breadcrumbs and dot with the butter.
Brush the chicken with the mustard, transfer it to a lower shelf and roast for 40 mins more until cooked through and the juices run clear. Put the stuffing on the top shelf at the same time and cook for 40-50 mins until golden and crisp.
Leave the chicken to rest for 10 mins, then serve with the stuffing, along with roast potatoes and veg, if you like.

Nutrition Facts : Calories 734 calories, Fat 52 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 45 grams protein, Sodium 2.5 milligram of sodium