This is a festive dish which combines Christmas flavors and aromas with an amazing chestnut and rice stuffing. The chicken is boned so that it can be easily cut and be soft after cooking.
Ingredients
- 1 5 kg / 12 pounds boneless chicken
- 1 tablespoon olive oil
- 1 tablespoon onion, finely chopped
- 1 clove garlic, crushed
- 1 cup brocoli cut in small pieces
- 30 grams pine nuts
- 80 grams cooked chestnuts, coarsely chopped
- 100 grams cooked rice
- 50 grams raisins
- 2 tablespoons parsley, finely chopped
- salt and pepper
- 10 ml olive oil
Directions
- Preheat the oven at 230*C / 446*F
- Prepare the stuffing. In a large skillet heat the olive oil and slightly saute the onion and the garlic for about 2 minutes. Add the brocoli and cook for 2 minutes stirring constantly. Add the pine nuts, the chestunts, the rice, the raisins, the parsley, salt and peeper and stir.
- On a work surface, place the boneless chichen with the skin side down. Add salt and pepper on both sides.
- Place the stuffing in the centre and roll. Tie with a cotton string.
- Place the chicken in an ovenproof dish, breast side up for 20 minutes.
- Remove from oven and brush all the exposed surfaces with 10 ml olive oil and the bird's juices.
- Loosely wrap the chicken with aluminum foil and cook for 1 hour and 40 minutes at 170*C / 340*F.
- Remove from oven and let the chicken roll set for 10 minutes, then remove the foil and serve with cranberry sauce.
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