Lolly's Roast Chicken Dinner Recipe
Jidori half chicken served on a bed of sage stuffing with gravy and house-made cranberry sauce
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Ingredients
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ENTREES
Method
ENTREES
- 1
Prep chicken and flavor rub
Preheat the oven to 425°F (220°C). Pat the jidori half chickens dry with paper towels. Rub the skin with olive oil, then rub on minced garlic, 8 fresh sage leaves (roughly chopped), and the fresh thyme. Season all over with kosher salt and freshly ground black pepper. Set aside to rest while you prepare the stuffing bed.
- 2
Make sage stuffing
In a skillet, melt 4 tablespoons butter over medium heat. Sauté the diced onion and celery until translucent, about 5 minutes. Add the remaining 8 sage leaves (roughly chopped) and the thyme; cook 1 minute to release aroma. In a large bowl, combine the sage stuffing bread cubes with the sautéed vegetables. Warm the 1.5 cups chicken stock and drizzle over the stuffing until just moistened. Season with additional salt and pepper to taste. Transfer the stuffing to a shallow roasting pan to form a bed for the chicken.
- 3
Roast chicken on stuffing bed
Place the jidori half chicken on top of the stuffing bed. Roast in the preheated oven for 55–65 minutes, or until the internal temperature reaches 165°F (74°C). Baste with pan juices halfway through if possible. Remove from oven and let rest 10–15 minutes before serving.
- 4
Prepare cranberry sauce
In a small saucepan, combine fresh cranberries, granulated sugar, orange juice, and orange zest. Bring to a simmer and cook 10–12 minutes, stirring occasionally, until the berries pop and the sauce thickens to a sauce-like consistency. Mash lightly if you prefer a chunkier sauce. Set aside to cool slightly.
- 5
Make pan gravy
Carefully pour off excess fat from the roasting tray, reserving about 2 tablespoons of drippings. Place the pan on the stovetop over medium heat. Whisk in the flour to form a light roux, then gradually whisk in 2 cups of additional chicken stock. Simmer 5–7 minutes until thickened. Season with salt and pepper to taste, adjusting with the pan drippings if needed.
- 6
Finish and plate
Spread a bed of sage stuffing on each plate. Place a jidori half chicken on top. Spoon pan gravy over the chicken and add a dollop or side of house-made cranberry sauce. Garnish with chopped fresh parsley.
