Name Roast Chicken with Sage and Apple Sauce


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* 1oz (25g) butter
* 1 teaspoon soy sauce
* 1 teaspoon Worcestershire sauce
* a pinch of paprika pepper
* 3 1/2lb (1.5kg) oven-ready chicken, without giblets
* 4-6 sprigs fresh sage
* 1/3 pint (200ml) cooking juices
* 1 teaspoon cornflour
* 2 tablespoons water
* 2 tablespoons thick natural yoghurt
* 1 egg yolk
* a little chopped fresh sage
* salt
* freshly ground black pepper
* 3 green-skinned dessert apples
* 6 tablespoons redcurrant jelly
* 2 tablespoons water or dry cider

1. Melt the butter in a microproof jug on full power for 20 seconds, then stir in the soy sauce, Worcestershire sauce and paprika. Brush this over the chicken, put 3 or 4 sprigs of sage inside the cavity and place the chicken in a roasting bag. Tie loosely with a nylon tic, place in a shallow microproof dish and make 3 slits in the bag. Cook on full power for about 25 minutes.
2. Strain the cooking juices into a bowl, then wrap the chicken in foil, shiny side in, and leave to stand on a serving dish.
3. Stir the cornflour into the water, then add 2 tablespoons of the strained juices. Stir in the yoghurt and egg yolk, then add up to 1/3 pint (200ml) of the cooking juices. Heat on full power for 2 to 3 minutes, stirring twice, then season and add a little chopped fresh sage.
4. For the garnish, cut each apple in half across the centre. Scoop out the cores, leaving about 3/4 inch (1 cm) shell. Fill the centres with redcurrant jelly, then arrange in a circle in a microproof dish. Add the water or cider and cook on full power for 3 minutes, rearranging them halfway through. Serve with the chicken and sauce.

Power Level: Full
Cooking Time: about 30 Minutes
Serves: 6

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