Mustard-glazed roast chicken with Waldorf stuffing

Health score
21%
Mustard-glazed roast chicken with Waldorf stuffing
120 min.
4
785kcal

Suggestions


Indulge in a delightful culinary experience with our Mustard-glazed Roast Chicken adorned with a scrumptious Waldorf stuffing. Perfectly suited for any lunch or dinner occasion, this dish not only captivates with its succulent flavors but also showcases the art of roasting poultry. Imagine a golden-brown chicken, tender and juicy, emanating mouthwatering aromas as it bakes to perfection in your oven.

The highlight of this dish is its exquisite stuffing, a harmonious blend of fresh breadcrumbs, crunchy walnuts, and tart apples, all brought together with a hint of parsley and a splash of egg for richness. The addition of wholegrain mustard adds a unique twist, giving the chicken a delightful zing that sets it apart from the ordinary. Each bite is a burst of flavors and textures, a true testament to comfort food at its best.

With a preparation time of just 120 minutes, this recipe comfortably serves four, making it the ideal centerpiece for family gatherings or special occasions. As you serve the chicken alongside crisp roast potatoes and seasonal vegetables, you are sure to impress your guests and create lasting memories around the dinner table. Elevate your cooking game and treat yourself and your loved ones to this exquisite dish that celebrates both tradition and flavor!

Ingredients

  • 100 breadcrumbs fresh for the topping
  • 25 butter for greasing
  •  celery stalks finely chopped
  • large meat from a rotisserie chicken ( 2kg 4lb 8oz)
  • medium eggs 
  • handful parsley chopped
  •  apples red cored finely chopped
  • 100 walnuts chopped
  • tbsp wholegrain mustard 

Equipment

  • bowl
  • oven

Directions

  1. Heat oven to 190C/170C fan/gas 5.To make the stuffing, mix together allthe ingredients, except the butter, in alarge bowl with some seasoning. Scrunchwith your hands until well combined.Season the chicken all over and putin a roasting tin. Smear with the butterand put on the middle shelf of the ovenfor 50 mins.Meanwhile, grease a 20 x 30cmroasting tin. Press in the stuffing, thensprinkle with the reserved breadcrumbsand dot with the butter.
  2. Brush the chicken with the mustard,transfer it to a lower shelf and roast for40 mins more until cooked through andthe juices run clear.
  3. Put the stuffingon the top shelf at the same time andcook for 40-50 mins until golden and crisp.Leave the chicken to rest for 10 mins,then serve with the stuffing, along withroast potatoes and veg, if you like.

Nutrition Facts

Calories785kcal
Protein22.52%
Fat60.01%
Carbs17.47%

Properties

Glycemic Index
49.5
Glycemic Load
3.72
Inflammation Score
-7
Nutrition Score
26.531739069068%

Flavonoids

Cyanidin
2.11mg
Peonidin
0.02mg
Catechin
1.18mg
Epigallocatechin
0.24mg
Epicatechin
6.85mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.17mg
Apigenin
2.24mg
Luteolin
0.15mg
Kaempferol
0.15mg
Myricetin
0.15mg
Quercetin
3.66mg

Nutrients percent of daily need

Calories:784.91kcal
39.25%
Fat:52.84g
81.29%
Saturated Fat:13.65g
85.28%
Carbohydrates:34.61g
11.54%
Net Carbohydrates:29.22g
10.63%
Sugar:11.87g
13.18%
Cholesterol:197.19mg
65.73%
Sodium:458.99mg
19.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:44.6g
89.21%
Vitamin B3:15.05mg
75.24%
Manganese:1.19mg
59.52%
Selenium:40.95µg
58.5%
Phosphorus:450.39mg
45.04%
Vitamin B6:0.9mg
44.78%
Vitamin B1:0.48mg
31.81%
Copper:0.59mg
29.66%
Vitamin B2:0.45mg
26.5%
Zinc:3.88mg
25.84%
Magnesium:98.76mg
24.69%
Vitamin K:25.05µg
23.85%
Iron:4.14mg
23%
Vitamin B5:2.28mg
22.78%
Fiber:5.39g
21.55%
Potassium:657.82mg
18.79%
Folate:73.89µg
18.47%
Vitamin B12:0.79µg
13.11%
Vitamin A:639.38IU
12.79%
Calcium:111.62mg
11.16%
Vitamin C:9.01mg
10.92%
Vitamin E:1.23mg
8.22%
Vitamin D:0.6µg
4.01%