If want a sumptuous Christmas feast on a budget, look no further than this delicious chicken special.
Ingredients
- 1 tablespoon sea salt
- 2 teaspoons cracked black pepper
- 2 teaspoons finely grated lemon rind
- 1 teaspoon paprika
- 2 tablespoons chopped fresh sage leaves
- 2 x 1.8kg whole chickens
- 60g butter, melted
Apple gravy
- 330ml sparkling apple juice
- 1 cup Massel chicken style liquid stock
- 2 eschalots, chopped
- 1 garlic clove, crushed
- 1 1/2 tablespoons plain flour
Method
- Step 1Process salt, pepper, lemon rind, paprika and sage until finely chopped.
- Step 2Rinse chickens (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat. Tie legs together with kitchen string. Tuck neck flap and wings underneath. Place chickens, breast side up, on wire rack in a large, flameproof roasting pan. Brush with half the butter. Sprinkle with salt mixture. Cover. Refrigerate, overnight, if time permits.
- Step 3Preheat oven to 200°C/180°C fan-forced. Roast chickens, basting with remaining butter halfway during cooking, for 1 hour 30 minutes or until juices run clear when thigh is pierced with a skewer. Transfer to a large plate. Cover loosely with foil. Stand for 10 minutes.
- Step 4Meanwhile, make gravy: Combine apple juice and stock in a jug. Skim liquid from pan, leaving 11/2 tablespoons liquid in pan. Place pan over medium-high heat. Add eschalots. Cook, stirring with a wooden spoon, for 1 minute or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles and becomes golden. Slowly add apple juice mixture to pan, stirring constantly. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened. Strain into a jug. Serve chickens with gravy.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1749 kj
Energy
16g
Fat Total
7g
Saturated Fat
62g
Protein
228mg
Cholesterol
1485.44mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
For extra flavour with the chicken you could add wedges of red apple to the roasting pan halfway during cooking. Serve with the chicken and gravy.
- Author: Kirrily La Rosa
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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