Maple-Butter Roast Chicken
It’s stone fruit season and we have decided to dedicate a whole culinary hotline to these sweet and juicy fruit!
Recipe by: Abigail Donnelly
Serves: 8
Time: 2 hours 30 min
Ingredients:
- carrots 12
- Woolworths free-range chickens 2
- butter 100 g
- maple syrup 5 T
- thyme 8 sprigs
- For the stuffing:
- butter 4 T
- Woolworths exotic mushrooms 400g, chopped
- Woolworths sourdough 1 loaf, crusts removed and torn into small pieces
- Woolworths caramelised onions
- Marmalade 6 T
How To Make
- Preheat the oven to 160°C. Place the carrots on a large baking tray and top with the chickens.
- Heat the butter, maple syrup and thyme in a saucepan, then pour over the chickens.
- To make the stuffing, heat the butter in a pan. Fry the mushrooms and add the sourdough pieces and onions.
- Spoon the mixture into the chicken’s cavities and truss with string.
- Roast for 2 hours. If the chickens are browning too much, cover loosely with foil.
- Once cooked, turn the chickens over and allow to rest for 15 minutes. This allows the juices to distribute into the breast meat.