Cheddar and Onion Herb Crusted Chicken Baked in Thatchers Cider
Ingredients
1 Free Range Chicken,1.6kg approx.
1 Medium Onion,peeled and finely diced
200g Wyke Farms Vintage Cheddar, grated
50g Wyke Farms Salted Butter
6 Cloves Garlic, peeled and roughly chopped
Handful fresh herbs(rosemary,thyme,parsley,sage),chopped
Salt and Freshly Ground Black Pepper
2 Parsnips, peeled and diced
2 Apples, peeled and sliced
1 x 500ml Bottle of Thatchers Vintage Cider
300ml Chicken Stock
150ml Crème Fraiche
Instructions
Serves: 4
Time: 2 hours 20 minutes
Difficulty: Easy
STEP 1
Preheat the oven to 180C/Gas 4
STEP 2
Place the chicken into a deep roasting dish.
STEP 3
Place all the ingredients for the stuffing into a food processor and blitz until roughly chopped and well mixed together.Loosen the skin of the chicken around the breasts and legs of the bird with your fingers and fill it with the stuffing mix,pressing it down as you go.
STEP 4
Scatter the parsnips and apple slices around the chicken .Pour over the bottle of cider and stock.Season with salt and freshly ground black pepper.
STEP 5
Roast in the oven for 1 hour.Take the tray out of the oven and mix the crème fraiche into the juices in the pan.
STEP 6
Return to the oven for another ½-1 hour until the bird is golden brown and the juices run clear when you insert a knife into it.
STEP 7
Serve with roast potatoes and green vegetables.
