Cheddar & Onion Herb Crusted Chicken Baked in Thatchers Cider
Serves:
4
Time:
2 hours 20 minutes
Ingredients:
Serves:
4
1 free-range Chicken (approx. 1.6kg)
1 medium onion, peeled and finely diced
200g Wyke Vintage Cheddar, grated
50g Wyke Salted Butter
6 cloves garlic, peeled and roughly chopped
A handful of 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 Thatchers Vintage Cider
300ml chicken stock
150ml crème fraîche
Method:
Preheat the oven to 180ºC/Gas 4
Place the chicken in a deep roasting dish.
Place all the ingredients for the stuffing into a food processor and blitz until roughly chopped and well mixed. Loosen the skin of the chicken around the breasts and legs of the bird with your fingers and fill with the stuffing mix, pressing down as you go.
Scatter the parsnips and apple slices around the chicken. Pour over the cider and stock. Season with salt and pepper.
Roast in the oven for 1 hour. Take the tray out of the oven and mix the crème fraîche into the juices in the pan.
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.
