Mustard-glazed roast chicken with Waldorf stuffing
The recipe Mustard-glazed roast chicken with Waldorf stuffing can be made in approximately 2 hours. One serving contains 381 calories, 9g of protein, and 24g of fat. This recipe serves 4 and costs $1.5 per serving. 66 people have tried and liked this recipe. If you have egg, walnuts, celery sticks, and a few other ingredients on hand, you can make it. It will be a hit at your Thanksgiving event. It is brought to you by BBC Good Food. With a spoonacular score of 59%, this dish is pretty good. Try Honey Mustard-Pork Roast with Apple Stuffing, Roast Pork with Fruit Stuffing and Mustard Sauce, and Glazed Roast Turkey with Cranberry Stuffing for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 100 minutes
Ingredients:
100g fresh breadcrumbs, handful reserved for the topping
25g butter, plus extra for greasing
3 celery sticks, finely chopped
1 large chicken (about 2kg 4lb 8oz)
1 medium egg
handful parsley, chopped
2 red apples, cored and finely chopped
100g walnuts, chopped
2 tbsp wholegrain mustard
Equipment:
bowl
oven
Cooking instruction summary:
Heat oven to 190C/170C fan/gas 5.To make the stuffing, mix together allthe ingredients, except the butter, in alarge bowl with some seasoning. Scrunchwith your hands until well combined.Season the chicken all over and putin a roasting tin. Smear with the butterand put on the middle shelf of the ovenfor 50 mins.Meanwhile, grease a 20 x 30cmroasting tin. Press in the stuffing, thensprinkle with the reserved breadcrumbsand dot with the butter.Brush the chicken with the mustard,transfer it to a lower shelf and roast for40 mins more until cooked through andthe juices run clear. Put the stuffingon the top shelf at the same time andcook for 40-50 mins until golden and crisp.Leave the chicken to rest for 10 mins,then serve with the stuffing, along withroast potatoes and veg, if you like.
Step by step:
1. Heat oven to 190C/170C fan/gas 5.To make the stuffing, mix together allthe ingredients, except the butter, in alarge bowl with some seasoning. Scrunchwith your hands until well combined.Season the chicken all over and putin a roasting tin. Smear with the butterand put on the middle shelf of the ovenfor 50 mins.Meanwhile, grease a 20 x 30cmroasting tin. Press in the stuffing, thensprinkle with the reserved breadcrumbsand dot with the butter.
2. Brush the chicken with the mustard,transfer it to a lower shelf and roast for40 mins more until cooked through andthe juices run clear.
3. Put the stuffingon the top shelf at the same time andcook for 40-50 mins until golden and crisp.Leave the chicken to rest for 10 mins,then serve with the stuffing, along withroast potatoes and veg, if you like.
Nutrition Information:
covered percent of daily need
