Cherry Roast Chicken with Sage Stuffing (Printable View)

Tender roast chicken with aromatic sage stuffing and tangy cherry glaze

# What You Need:

→ For the Chicken

01 - 1 whole chicken (about 4 lbs)
02 - 2 tbsp olive oil
03 - Salt and freshly ground black pepper

→ For the Sage Stuffing

04 - 7 oz day-old bread, cubed
05 - 1 medium onion, finely chopped
06 - 2 celery stalks, finely chopped
07 - 2 garlic cloves, minced
08 - 2 tbsp fresh sage leaves, chopped (or 2 tsp dried sage)
09 - 1 tbsp fresh parsley, chopped
10 - 5 tbsp unsalted butter
11 - 1 large egg, lightly beaten
12 - 1/3 cup plus 1 tbsp chicken stock
13 - Salt and pepper, to taste

→ For the Cherry Sauce

14 - 2 cups fresh or frozen pitted cherries
15 - 1/3 cup plus 1 tbsp red wine
16 - 2 tbsp balsamic vinegar
17 - 2 tbsp honey
18 - 1 tsp cornstarch mixed with 1 tbsp cold water
19 - Salt and pepper, to taste

# How-To Steps:

01 - Preheat the oven to 375°F.
02 - In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; sauté until softened (5 minutes). Stir in sage and parsley, then add bread cubes. Toss to coat evenly.
03 - Remove the skillet from heat and let cool slightly. Stir in the beaten egg and chicken stock. Season with salt and pepper to taste.
04 - Stuff the chicken cavity with the sage stuffing, securing with kitchen twine if needed. Rub the chicken skin generously with olive oil, salt, and pepper.
05 - Place the chicken breast-side up on a rack in a roasting pan. Roast for about 1 hour 30 minutes, basting occasionally, until juices run clear and a thermometer in the thickest part reads 165°F.
06 - While the chicken roasts, combine cherries, red wine, balsamic vinegar, and honey in a saucepan over medium heat. Bring to a simmer and cook for 10 minutes.
07 - Stir in the cornstarch-water mixture and cook until the sauce thickens (2–3 minutes). Season with salt and pepper to taste.
08 - Let the chicken rest for 10–15 minutes before carving. Serve with the cherry sauce and extra stuffing on the side.

# Expert Advice:

01 -
  • The cherry sauce adds a bright, tangy contrast that cuts through the rich meat
  • Leftovers make incredible sandwiches the next day, if they last that long
02 -
  • Dont pack the stuffing too tightly, or the heat wont circulate properly and youll end up with undercooked stuffing
  • Let the chicken rest at least 10 minutes, otherwise all those glorious juices will spill out onto your cutting board instead of staying in the meat
03 -
  • Trussing the chicken isnt strictly necessary, but it does help the bird cook more evenly and look picture-perfect
  • If the skin starts browning too quickly, loosely tent a piece of foil over the chicken for the last 20 minutes

Go Back