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Roast chicken, gluten-free stuffing and redcurrant gravy


Serves: 6
timePrep time: 20 mins
timeTotal time:
Roast chicken, gluten-free stuffing and redcurrant gravy
Recipe photograph by Martin Poole

Roast chicken, gluten-free stuffing and redcurrant gravy


Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
509Kcal
Fat
12gr
Saturates
2gr
Carbs
21gr
Sugars
10gr
Fibre
0.7gr
Protein
69gr
Salt
0.6gr

Pippa Kendrick

Pippa Kendrick

Pippa is author of The Intolerant Gourmet and Free-From Food for Family and Friends. She is dedicated to producing delicious food that just happens to be free from wheat, gluten, yeast, egg, dairy and/or soya.

See more of Pippa Kendrick’s recipes
Pippa Kendrick

Pippa Kendrick

Pippa is author of The Intolerant Gourmet and Free-From Food for Family and Friends. She is dedicated to producing delicious food that just happens to be free from wheat, gluten, yeast, egg, dairy and/or soya.

See more of Pippa Kendrick’s recipes

Ingredients

  • 1 x 2.5kg whole chicken
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp caraway seeds
  • 3 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 175g quinoa
  • 500ml vegetable stock
  • 50g dried cranberries
  • juice of 1 lemon
  • 1 x 28g pack parsley, finely chopped
  • 1 x 20g pack sage, finely chopped
For the gravy:
  • 300ml hot chicken or vegetable stock
  • 1 tbsp redcurrant jelly
  • 1½ tbsp cornflour

Step by step

Get ahead

Make the stuffing the day before, cool and chill. Bring to room temperature before using.

  1. Allow the chicken to come to room temperature. In a small frying pan, toast the cumin, fennel and caraway seeds over a medium heat for a few minutes (until you can smell their heady scent), then use a pestle and mortar to grind to a rough powder.

  2. Heat 1 tablespoon of the oil in a pan over a low to medium heat and soften the onion for 5-8 minutes until translucent. Add the garlic, fry for 2 minutes, then stir in the spices and quinoa. Pour in the stock, cover and bring to the boil, then simmer for 15 minutes or until the stock has been absorbed. Stir in the cranberries, lemon juice, parsley and sage, season and transfer to a bowl to cool. Preheat the oven to 200°C, fan 180°C, gas 6.

  3. Stuff the chicken cavity two-thirds full with the stuffing. Put the chicken in a roasting tin, pour 100ml water around it, then rub with 2 tablespoons of oil. Season, cover with foil and roast for 1½ hours.

  4. Remove the foil and roast for a further 10-15 minutes, with the remaining stuffing in an ovenproof dish covered with foil, until the chicken is cooked. Lift it out of the tin, cover with foil and rest for 20 minutes before carving.

  5. Put the roasting tin with the chicken juices over a medium heat. Spoon off any excess fat and pour in the hot stock and redcurrant jelly, stirring with a wooden spoon and scraping the tin to incorporate all the caramelised bits. In a small bowl, mix the cornflour with 1½ tablespoons water until smooth, then stir into the tin and simmer gently, stirring constantly, until you have the right consistency for your gravy; season. Serve the chicken with the stuffing and gravy.

Chef quote

I use half of the stuffing to fill the bird and serve the other half separately with all the usual Christmas accompaniments

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