LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4
1 HRS 55 MINS
35 MINS
1 HR 20 MINS
INGREDIENTS
⅓ cup Selati Golden Brown Sugar
¾ cup apple juice
½ cup butter
1 tbsp worcestershire sauce
1 tsp mixed spice powder
1 garlic clove, crushed
1 tsp each salt & paper, to season
2 tbsp cornflour
1 (1.35kg) whole chicken, wingtips and tail removed
2 red apples, cored and quartered
2 sprigs rosemary
2 lemons, halved
SERVING SUGGESTION:
Parsley
Seasonal roasted vegetables
METHOD
1. Prepare the glaze by adding the Selati Golden Brown Sugar, apple juice, butter, worcestershire sauce, mixed spice powder, garlic, salt and pepper and cornflour to a small pot or saucepan. *Chef’s Tip: Cornflour helps thicken the glaze!
2. Place the pot over medium heat. Simmer and whisk until the butter has melted, the ingredients are well combined and the sauce has thickened
3. Preheat the oven to 180°C on fan-assist.
4. Place the whole chicken in a roasting dish, breast side up, and use paper towel to pat the chicken dry. Place four apple quarters and rosemary in the chicken cavity and place the lemon halves and remaining apple pieces around the chicken. Pour the glaze over the outside of the entire chicken, lemon and apple pieces until evenly coated.
5. Cover with foil and roast in the oven for about 1 hour. Remove the foil and baste the chicken with the drippings at the bottom of the dish. Roast for a further 15-20 minutes, uncovered, until the chicken is cooked through and the skin is golden brown and crispy.
6. Once cooked, carve and serve with the sweet & sticky pan drippings, a squeeze of the roasted lemon and the softened apples. Serve alongside seasonal roasted veggies and ENJOY!
Sweet & Sticky Christmas Roast Chicken
LEVEL:
EASY
SERVES:
4
TOTAL TIME:
1 HRS 55 MINS
PREP TIME:
35 MINS
COOK TIME:
1 HR 20 MINS
Sweet & Sticky Christmas Roast Chicken
INGREDIENTS
⅓ cup Selati Golden Brown Sugar
¾ cup apple juice
½ cup butter
1 tbsp worcestershire sauce
1 tsp mixed spice powder
1 garlic clove, crushed
1 tsp each salt & paper, to season
2 tbsp cornflour
1 (1.35kg) whole chicken, wingtips and tail removed
2 red apples, cored and quartered
2 sprigs rosemary
2 lemons, halved
SERVING SUGGESTION:
Parsley
Seasonal roasted vegetables
METHOD
1. Prepare the glaze by adding the Selati Golden Brown Sugar, apple juice, butter, worcestershire sauce, mixed spice powder, garlic, salt and pepper and cornflour to a small pot or saucepan. *Chef’s Tip: Cornflour helps thicken the glaze!
2. Place the pot over medium heat. Simmer and whisk until the butter has melted, the ingredients are well combined and the sauce has thickened
3. Preheat the oven to 180°C on fan-assist.
4. Place the whole chicken in a roasting dish, breast side up, and use paper towel to pat the chicken dry. Place four apple quarters and rosemary in the chicken cavity and place the lemon halves and remaining apple pieces around the chicken. Pour the glaze over the outside of the entire chicken, lemon and apple pieces until evenly coated.
5. Cover with foil and roast in the oven for about 1 hour. Remove the foil and baste the chicken with the drippings at the bottom of the dish. Roast for a further 15-20 minutes, uncovered, until the chicken is cooked through and the skin is golden brown and crispy.
6. Once cooked, carve and serve with the sweet & sticky pan drippings, a squeeze of the roasted lemon and the softened apples. Serve alongside seasonal roasted veggies and ENJOY!