Follow these steps for perfect results
free range chicken
whole
apple
chunks
onion
chunks
fresh sage
fresh
white wine
butter
soft
salt
pepper
Preheat oven to 200 degrees Celsius.
Wash the chicken and pat dry with kitchen towel.
Place the chicken in a roasting tin.
Wash and peel the onion and apple.
Cut the onion and apple into chunks.
Wash the fresh sage.
Stuff the chicken cavity with apple, onion chunks, and some fresh sage sprigs.
Chop the remaining sage and mix with softened butter, salt, and pepper.
Rub the butter mixture all over the chicken.
Hold the chicken vertically and gently pour white wine into the cavity.
Carefully lay the chicken back down in the roasting tin to prevent wine leakage.
Roast in the oven for approximately 2 hours, depending on the chicken's size.
Check for doneness by piercing the leg joint with a prong.
If the juices run clear, the chicken is cooked through.
If the juices are murky, continue roasting for a little longer.
Transfer the cooked chicken to a carving dish and let it rest for 10 minutes.
Use the pan juices to make gravy.
Serve and enjoy.
Expert advice for the best results
Baste the chicken with pan juices during cooking for extra flavor and moisture.
Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
Add vegetables like carrots and potatoes to the roasting tin for a complete meal.
Everything you need to know before you start
15 minutes
The chicken can be stuffed a few hours in advance.
Garnish with fresh sage and a drizzle of pan juices.
Serve with roasted vegetables and mashed potatoes.
Serve with a side salad and crusty bread.
Pairs well with the buttery flavors.
A lighter red that complements the chicken.
Discover the story behind this recipe
A classic Sunday dinner.
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