A moist and golden bird, packed with a fruity stuffing.
1 organic or free-range chicken (about 1.5kg)
Salt and pepper
1 cup apple cider
1 cup low-salt chicken stock
Pear, pistachio and cranberry stuffing
1 onion, finely chopped
2 pears, finely diced
80g pistachios, chopped
80g dried cranberries
Pinch of cinnamon
1 tsp fresh thyme
1 lemon, zest and juice
1/2 cup almond meal
Preheat oven to 180C. Caramelise onion in a little olive oil, then add pears. Cook for 10 minutes until golden and soft. Combine in a bowl with the pistachios, cranberries, cinnamon, thyme, lemon zest and lemon juice and almond meal. Stuff into chicken cavity.
Rub chicken with one tablespoon of olive oil then sprinkle with sea salt and white pepper. Place chicken in a shallow baking tray with apple cider. Roast for 90 minutes, remove from the oven to rest for 20 minutes covered with foil.
To make gravy, pour chicken juices from the baking dish into a saucepan, skimming off fat. Add stock and warm. Thicken if needed with arrowroot or gluten-free cornflour.
Nutrition per serve: Protein, 37 grams; total fat, 18.5 grams (saturated, 3.7 grams); carbs, 22.7 grams; fibre, 5.3 grams; kilojoules, 1680. Gluten-free, low GI, protein.