I couldn't get my hands on a goose, but I really liked the idea of the apple-and-walnut-stuffed roast goose from the book Cattern Cakes and Lace, so I made an Apple and Walnut Roast Chicken. I didn't make a stuffing, because I don't know how one would fit a decent amount of stuffing in a chicken, but I did stuff the cavity of the chicken with apples, walnuts, onions and herbs, which gives a nice flavor and the apple keeps the chicken moist. The accompanying vegetables get all caramelized and gooey and yummy. —Lauren Hairston
1 1/2 pounds
1 1/2 pounds
Granny Smith (or other cooking) apples, peeled, cored and sliced
small onion, peeled and cut into wedges
freshly-ground black pepper
chicken (free-range if possible)
walnut halves, roughly chopped
sage leaves, chiffonade
unsalted butter, softened
In This Recipe
Preheat oven to 375? Fahrenheit. Peel and chop the parsnips and potatoes then toss olive oil, salt, pepper, half the apple slices and half the onion wedges in a large roasting pan. Push to the edges of the pan to leave room for the chicken.
Season the inside of the chicken with salt and pepper. Stuff the cavity with the walnuts, sage and bay leaves. Add the remaining half of the apple slices and onion wedges. Truss and nestle the chicken (breast-side up) in the roasting pan, surrounded by the potatoes and parsnips. Spread the skin of the chicken with the softened butter and season with salt and pepper. Roast in the middle of an oven 1 hour and 10 minutes, or until the juices from the chicken run yellow (not pink) when the thickest part of the thigh is pricked with a knife or skewer. Roast longer if necessary.
Remove the chicken to a carving board and tent with aluminum foil. Let it rest 20 minutes. Meanwhile, return the vegetables to the oven and turn the heat up to 425? Fahrenheit. Roast another 20 minutes. When the vegetables are ready, carve up the chicken and serve alongside the veggies.