Thursday, November 22, 2012

Salt and sage roast chicken with apple gravy recipe

Photo: Salt and sage roast chicken with apple gravy recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Salt and sage roast chicken with apple gravy Recipe. Enjoy our collection of quick & easy recipes and learn how to make Salt and sage roast chicken with apple gravy. 

If want a sumptuous Christmas feast on a budget, look no further than this delicious chicken special.



1 tablespoon sea salt
2 teaspoons cracked black pepper
2 teaspoons finely grated lemon rind
1 teaspoon paprika
2 tablespoons chopped fresh sage leaves
2 x 1.8kg Steggles whole chickens
60g butter, melted

Apple gravy

330ml sparkling apple juice
1 cup chicken stock
2 eschalots, chopped
1 garlic clove, crushed
1 1/2 tablespoons plain flour


Process salt, pepper, lemon rind, paprika and sage until finely chopped.

Rinse chickens (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat. Tie legs together with kitchen string. Tuck neck flap and wings underneath. Place chickens, breast side up, on wire rack in a large, flameproof roasting pan. Brush with half the butter. Sprinkle with salt mixture. Cover. Refrigerate, overnight, if time permits.

Preheat oven to 200°C/180°C fan-forced. Roast chickens, basting with remaining butter halfway during cooking, for 1 hour 30 minutes or until juices run clear when thigh is pierced with a skewer. Transfer to a large plate. Cover loosely with foil. Stand for 10 minutes.
Step 4

Make gravy: Combine apple juice and stock in a jug. Skim liquid from pan, leaving 11/2 tablespoons liquid in pan. Place pan over medium-high heat. Add eschalots. Cook, stirring with a wooden spoon, for 1 minute or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles and becomes golden. Slowly add apple juice mixture to pan, stirring constantly. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened. Strain into a jug. Serve chickens with gravy.


Energy 2117kJ
Fat saturated 12.50g
Fat Total 34.90g
Carbohydrate sugars -
Carbohydrate Total 6.60g
Dietary Fibre 0.50g
Protein 41.90g
Cholesterol 220.00mg
Sodium 1588mg


For extra flavour with the chicken you could add wedges of red apple to the roasting pan halfway during cooking. Serve with the chicken and gravy. 

More Chicken Recipes: 

Vanilla-and-lime chicken skewers 
Basque chicken
All-in-one chicken fajita
Smoked chicken, walnut & grape salad with blue cheese
Sweet & sticky wings with classic slaw
Crisp chicken bites

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