festive

Fennel and Apple
Roast Chicken
SLOW
Serves 4 Preparation 20 minutes Cooking 1 hour 35 minutes
* 10g salted butter
* 1 leek, trimmed and
chopped
* 1 medium fennel, coarsely
grated, plus 2 extra cut into
wedges
* 1 cup fresh breadcrumbs
* 1 medium green apple,
coarsely grated, plus 2
extra, quartered
* ¼ cup chopped toasted
pine nuts
* 2 tbsp chopped parsley
* 1 tbsp chopped chives
* 2kg whole chicken, cleaned
* 1 tbsp olive oil
* Gravy to serve
1. Preheat the oven to 160°C fan forced.
2. Melt butter in a medium frying pan over medium heat.
Add the leek and fennel and cook for 2 minutes or until
fragrant, stirring. Transfer to a medium bowl and add
breadcrumbs, apple, pine nuts and herbs. Season with
salt and pepper. Mix well.
3. Fill chicken cavity with stuffing. Use kitchen string to
truss chicken, securing legs and enclosing the filling.
Rub with oil and season with salt and pepper. Transfer
chicken to a large roasting tray. Roast for 1 hour. Place
extra fennel and apple around chicken. Cook all for a
further 30 minutes or until chicken is cooked through
and fennel and apple tender.
4. Serve chicken, fennel and apple with gravy.
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CANCER COUNCIL FESTIVE COOKBOOK