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1
Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
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2
Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
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3
Leave to cool completely.
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4
Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
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5
Truss the chicken if desired.
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6
Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
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7
Put any leftover stuffing into a small ovenproof dish.
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8
Rub the softened butter over the chicken breast and season with salt and pepper.
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9
Place the chicken, breast side down, in a roasting pan.
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10
Cook in a 375* oven for about 1 1/2-2 hours.
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11
Turn the chicken over when lightly browned.
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12
Continue cooking, basting every 20 minutes.
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13
Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
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14
Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
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15
Transfer to a warmed serving platter and keep warm while you make the gravy.
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16
Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
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17
Carve the chicken and serve with the gravy.
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18
Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
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19
of the fat that rises to the surface, leaving behind the cooking juices.
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20
Put the roasting pan on top of the stove.
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21
Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
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22
Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
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23
Simmer for 2 minutes, then taste for seasoning.
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24
Strain into a warmed gravy boat and serve immediately.
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25
Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
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26
Stir in 1 quart water.
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27
Bring to a boil, skimming off any scum that forms on the surface.
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28
Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
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29
Simmer for about 1 hour.
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30
Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
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31
Strain before use.
