Skip to main content
Coles

Roast chicken with cherry and prosciutto stuffing

Skip to IngredientsSkip to Method
  • Egg free
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free

Savour the fusion of flavors in our roast chicken with cherry and prosciutto stuffing, with sweet bursts of cherries.

  • Serves6
  • Cook time2 hour 10 minutes
  • Prep time20 minutes, + 10 mins cooling and 10 mins resting time
Roast chicken with cherry and prosciutto stuffing

Ingredients

  • 1 tbs olive oil
  • 1 red onion, finely chopped
  • 2 celery sticks, finely chopped
  • 100g prosciutto, finely chopped
  • 1 1/3 cups (95g) sourdough breadcrumbs (made from day-old bread)
  • 1 orange, rind finely grated, juiced
  • 100g cherries, pitted, chopped
  • 1 tbs thyme leaves
  • 2.4kg Coles RSPCA Approved Whole Chicken
  • 30g butter, melted
  • 1/4 cup (55g) plain flour
  • 2 1/2 cups (675ml) salt-reduced chicken stock
  • 150g cherries, extra, pitted, chopped

Nutritional information

Per Serve: Energy: 2712kJ/649 Cals (31%), Protein: 49g (98%), Fat: 40g (57%), Sat Fat: 13g (54%), Carb: 22g (7%), Sugar: 8g (9%), Dietary Fibre: 3g (10%), Sodium: 927mg (46%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Place a wire rack in a large roasting pan. Heat oil in a medium frying pan over medium heat. Add onion, celery and prosciutto and cook, stirring, for 5 mins or until the celery softens. Transfer to a large heatproof bowl and set aside for 10 mins to cool. Add the breadcrumbs, orange rind, orange juice, cherry and thyme and stir to combine.

  2. Step 2

    Pat the chicken cavity dry with paper towel. Spoon the breadcrumb mixture into the cavity (reserve any remaining mixture to bake in the pan with the chicken). Use kitchen string to tie the legs together. Place chicken on the rack in the pan. Brush with butter and season with pepper. Roast, brushing chicken occasionally with the pan juices and covering with foil if necessary to prevent overbrowning, for 2 hours or until the chicken is cooked through.

  3. Step 3

    Transfer chicken and extra stuffing to a serving plate. Cover with foil and set aside for 10 mins to rest.

  4. Step 4

    Meanwhile, place roasting pan over high heat. Add flour and cook, stirring with a wooden spoon, for 1-2 mins or until the mixture is grainy. Add stock and extra cherry and cook, stirring constantly, for 5 mins or until mixture boils and thickens. Carefully strain gravy through a fine sieve into a heatproof jug, pressing through as much cherry pulp as possible. Discard solids. Season.

  5. Step 5

    Serve the chicken and stuffing with the gravy.

Recipe tip

COOK. STORE. SAVE
Clever storage:
Pitting cherries can take time, so prep them up to 1 day ahead. Store in an airtight container in the fridge until needed.

Smart save: If you have bacon in the fridge, use it here instead of prosciutto for a wallet-friendly alternative.

Roast chicken with cherry and prosciutto stuffing

Roast chicken with cherry and prosciutto stuffing
  • Serves6
  • Cook time2 hour 10 minutes
  • Prep time20 minutes, + 10 mins cooling and 10 mins resting time
Ingredients
  • 1 tbs olive oil
  • 1 red onion, finely chopped
  • 2 celery sticks, finely chopped
  • 100g prosciutto, finely chopped
  • 1 1/3 cups (95g) sourdough breadcrumbs (made from day-old bread)
  • 1 orange, rind finely grated, juiced
  • 100g cherries, pitted, chopped
  • 1 tbs thyme leaves
  • 2.4kg Coles RSPCA Approved Whole Chicken
  • 30g butter, melted
  • 1/4 cup (55g) plain flour
  • 2 1/2 cups (675ml) salt-reduced chicken stock
  • 150g cherries, extra, pitted, chopped
    Description

    Savour the fusion of flavors in our roast chicken with cherry and prosciutto stuffing, with sweet bursts of cherries.

    Method
    1. Step 1

      Preheat oven to 180°C. Place a wire rack in a large roasting pan. Heat oil in a medium frying pan over medium heat. Add onion, celery and prosciutto and cook, stirring, for 5 mins or until the celery softens. Transfer to a large heatproof bowl and set aside for 10 mins to cool. Add the breadcrumbs, orange rind, orange juice, cherry and thyme and stir to combine.

    2. Step 2

      Pat the chicken cavity dry with paper towel. Spoon the breadcrumb mixture into the cavity (reserve any remaining mixture to bake in the pan with the chicken). Use kitchen string to tie the legs together. Place chicken on the rack in the pan. Brush with butter and season with pepper. Roast, brushing chicken occasionally with the pan juices and covering with foil if necessary to prevent overbrowning, for 2 hours or until the chicken is cooked through.

    3. Step 3

      Transfer chicken and extra stuffing to a serving plate. Cover with foil and set aside for 10 mins to rest.

    4. Step 4

      Meanwhile, place roasting pan over high heat. Add flour and cook, stirring with a wooden spoon, for 1-2 mins or until the mixture is grainy. Add stock and extra cherry and cook, stirring constantly, for 5 mins or until mixture boils and thickens. Carefully strain gravy through a fine sieve into a heatproof jug, pressing through as much cherry pulp as possible. Discard solids. Season.

    5. Step 5

      Serve the chicken and stuffing with the gravy.