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Roast chicken with chestnut stuffing
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Savory bacon, mushrooms, chestnuts, and herbs stuff juicy chicken.
Ingredients:
  • 15g butter
  • 1/2 brown onion, finely chopped
  • 2 rindless bacon rashers, finely chopped
  • 100g Swiss brown mushrooms, finely chopped
  • 20.00 ml chopped fresh sage
  • 2 tsp chopped fresh thyme
  • 450g fresh chestnuts, peeled
  • 60g (1 cup) fresh breadcrumbs
  • 1/2 tsp finely grated orange rind
  • 1.8kg whole chicken
  • 8 French shallots, peeled
  • 3 parsnips, peeled, thickly sliced
  • 60ml (1/4 cup) dry sherry
  • 250ml (1 cup) chicken style liquid stock
Instructions:
  • Preheat the oven to 180°C. In a frying pan over medium heat, melt the butter with 1 tablespoon of oil. Sauté the onion, bacon, and garlic until soft, about 4-5 minutes. Add the mushrooms, sage, and thyme, cooking until soft for about 4 minutes. Toss in 150g of chestnuts and stir for 1 minute. Mix in the breadcrumbs and orange rind, then let the mixture cool for 10 minutes before using.
  • Fill the chicken cavity with the breadcrumb mixture, then secure the legs with kitchen string. Place the chicken, shallot, and parsnip in a flameproof roasting pan. Drizzle with oil and season generously.
  • Roast the vegetables for 1 hour, turning them halfway through. Add the remaining chestnuts and roast for an additional 15-20 minutes until the chicken is cooked through.
  • Plate the chicken and vegetables, keeping them warm. Pour the pan juices into a jug, skimming off any fat from the surface. Add sherry to the pan and cook over medium heat for 2-3 minutes until reduced by half. Then, add the pan juices and stock, stirring for 4-5 minutes until slightly reduced. Strain the sauce into a jug and serve with the chicken and vegetables.

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