Name: Mustard-glazed roast chicken with Waldorf stuffing
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 6
Cuisine: British
Ingredients: 1 large chicken (about 2kg/4lb 8oz); 25g butter; 1 tbsp wholegrain mustard; roast potatoes and vegetables to serve (optional); 3 celery sticks, finely chopped; 2 red apples cored and finely chopped; 100g walnut chopped; 100g fresh breadcrumb handful reserved for the topping; 400g sausagemeat (6 sausages); 1 medium egg; handful parsley chopped; 2 tbsp wholegrain mustard; 25g butter plus extra for greasing

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Mustard-glazed roast chicken with Waldorf stuffing

Mustard-glazed roast chicken with Waldorf stuffing

Good Food team

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 1 hr and 40 mins

A star rating of 4.6 out of 5.5 ratingsRate

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A few extra vegetables will turn this recipe into a Sunday lunch spread - get ahead by making the stuffing in advance

Freezable (Freeze uncooked stuffing only)

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Ingredients

Nutrition

Units:

MetricUS

1 large chicken

(about 2kg/4lb 8oz)
25g butter
1 tbsp wholegrain mustard
roast potatoes and vegetables

to serve (optional)

For the stuffing

3 celery

sticks, finely chopped
2 red apples

cored and finely chopped
100g walnut

chopped
100g fresh breadcrumb

handful reserved for the topping
400g sausagemeat

(6 sausages)
1 medium egg
handful parsley

chopped
2 tbsp wholegrain mustard
25g butter

plus extra for greasing

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Nutrition: per serving (6)

kcal734
fat52g
saturates16g
carbs21g
sugars6g
fibre3g
protein45g
salt2.5g

Method

step 1

Heat oven to 190C/170C fan/gas 5. To make the stuffing, mix together all the ingredients, except the butter, in a large bowl with some seasoning. Scrunch with your hands until well combined.
step 2

Season the chicken all over and put in a roasting tin. Smear with the butter and put on the middle shelf of the oven for 50 mins.
step 3

Meanwhile, grease a 20 x 30cm roasting tin. Press in the stuffing, then sprinkle with the reserved breadcrumbs and dot with the butter.
step 4

Brush the chicken with the mustard, transfer it to a lower shelf and roast for 40 mins more until cooked through and the juices run clear. Put the stuffing on the top shelf at the same time and cook for 40-50 mins until golden and crisp.
step 5

Leave the chicken to rest for 10 mins, then serve with the stuffing, along with roast potatoes and veg, if you like.

Recipe from Good Food magazine, October 2012

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A star rating of 4.6 out of 5.5 ratings

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