ROAST CHICKEN WITH SAGE AND ONION STUFFING
This roast chicken recipe is a real crowd pleaser. The stuffing is a lovely addition that really makes the dish sing. Use our roasting calculator to work out the exact times and temperatures for your roast.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4-6
Number Of Ingredients 19
Steps:
- The day before you roast your chicken, season it inside and out with salt. Loosely wrap it in kitchen paper, then put it in a tub or wrap it securely in foil. Chill it in the fridge. An hour before you want to roast it, remove it from the fridge and allow it to come to room temperature.
- Preheat the oven to 220C/200C Fan/Gas 6.
- For the stuffing, melt the butter in a frying pan over a low heat, add the onion and cook until soft and translucent. Put the onion in a bowl and allow to cool, then mix in the lemon zest, sage and breadcrumbs. Season well with salt and pepper and add the egg, mixing thoroughly. (If making the sausagemeat stuffing, do exactly the same, mixing the fried onion with the sausagemeat, apple and herbs.)
- Fill the cavity of the chicken with the stuffing, making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate. If you have any stuffing left over, you can stuff it into the neck end.
- Rub the butter over the chicken, then squeeze the lemon juice over it and put it in a roasting tin. Mix the wine with 100ml/3½fl oz water and pour over the chicken.
- Roast for 15 minutes, then turn the heat down to 180C/160C Fan/Gas 4 and roast for a further 60-80 minutes, or until the chicken is cooked through and the juices run clear when it is pierced through the thickest part with a skewer (the cooking time will depend on the size of the chicken).
- Remove the bird from the tin, cover with foil and set aside to rest. Pour off the tin juices and strain off any fat, then set aside. To make the gravy, sprinkle the flour over the tin. Stir over a low heat to make a roux with the scrapings in the bottom of the tin, then pour in the wine. Let this bubble up, then gradually add the pan juices and stock. You can transfer the gravy to a saucepan if you like - the roasting tin should look clean. Simmer until you have a thin, well flavoured gravy.
SAGE AND ONION STUFFING FOR ROAST CHICKEN
This is a really easy and complementary stuffing for a chicken. One batch will stuff a 1.5kg to 1.7kg chicken.
Provided by Kiwipom
Categories Low Cholesterol
Time 5m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Place breadcrumbs, finely chopped onion and sage in a large bowl.
- Gently start adding water and mixing till you get a nice binding stuffing, don't make it too sticky.
Nutrition Facts : Calories 479.1, Fat 6.1, SaturatedFat 1.5, Sodium 796.5, Carbohydrate 90.1, Fiber 7.2, Sugar 11.4, Protein 15.6
SAUSAGE, SAGE & ONION STUFFING
A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h
Number Of Ingredients 6
Steps:
- Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
- Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
- Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
- Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.
Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 1 grams fiber, Protein 16 grams protein
SAGE AND ONION STUFFING
Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls
Provided by Esther Clark
Categories Side dish
Time 55m
Yield Makes 12 balls (serves 4)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
- Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
SAGE AND ONION STUFFING
Make and share this Sage and Onion Stuffing recipe from Food.com.
Provided by CoffeeMom
Categories Thanksgiving
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dice onions.
- Put them in a pan with just enough water to cover them and parboil.
- Chop the fesh sage finely, if using.
- Drain the onions.
- Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
- Melt butter, add to stuffing, and season to taste.
- Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.
Nutrition Facts : Calories 122.3, Fat 8.2, SaturatedFat 5, Cholesterol 20.3, Sodium 145.6, Carbohydrate 11, Fiber 1, Sugar 2.2, Protein 1.6
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CLASSIC ROAST CHICKEN WITH SAGE STUFFING | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Midweek DinnerServings 6Total Time 1 hr 30 mins
- Preheat the oven to 180˚C. To prepare the stuffing, heat the butter in a small frypan over a medium-low heat. Add the onion and garlic to the pan and cook for 3-4 minutes until the onion is soft.
- Place the onion mixture in a bowl with the breadcrumbs, sage, egg, salt and pepper. Mix well. Stuff the cavity of the chicken with the stuffing.
- Rub the chicken with the olive oil and season with the salt and pepper. Place the chicken in a roasting dish. Add the chicken stock and wine to the dish.
- Roast the chicken in the preheated oven for 1½ hours, or until the juices run clear when pierced through the thickest part of the thigh. Baste the chicken occasionally while it is roasting.
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