Cherry Roast Chicken with Sage Stuffing (Printable Version)
Succulent roast chicken with fragrant sage stuffing and rich cherry sauce. Perfect for festive gatherings and special occasions.
# 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 - ⅓ cup + 1 tbsp chicken stock
13 - Salt and pepper, to taste
→ For the Cherry Sauce
14 - 2 cups fresh or frozen pitted cherries
15 - ⅓ cup + 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 Make It:
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. Remove from heat, cool slightly, then stir in the beaten egg and chicken stock. Season with salt and pepper.
03 - Stuff the chicken cavity with the sage stuffing, securing with kitchen twine if needed. Rub the chicken skin with olive oil, salt, and pepper.
04 - 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.
05 - While the chicken roasts, make the cherry sauce: Combine cherries, red wine, balsamic vinegar, and honey in a saucepan over medium heat. Bring to a simmer and cook for 10 minutes.
06 - Stir in the cornstarch-water mixture and cook until the sauce thickens (2–3 minutes). Season with salt and pepper.
07 - 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 creates this sweet-savory magic that makes everyone ask for seconds
- Stuffing the chicken keeps the meat incredibly moist while infusing it with herb flavors
02 -
- Overstuffing the chicken prevents even cooking, so pack the cavity loosely or bake extra stuffing in a separate dish
- The chicken must rest before carving or all those delicious juices will run out onto your cutting board instead of staying in the meat
03 -
- Chop some walnuts or pecans into the stuffing for unexpected crunch and nutty flavor
- If you only have dried cherries, reduce the honey by half since they are naturally sweeter