Recipe Tip: Chicken Stuffed with Chestnut and Salsiccia
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Sometimes the stuffing is the best part of the roast chicken. As the bird cooks, it soaks up all the delicious aromas. Chestnuts make the stuffing extra velvety.
- 200 gchestnuts, pre-cooked and peeled
- 2Salsicce or raw, well-seasoned pork sausages
- 100 gwhite bread without crust
- 1 splash(es)milk
- 1 sprig(s)rosemary
- 1 teaspoon(s)fennel seeds
- 1chicken (at least 1.5 kg)
- olive oil
- black pepper
- 500 gpotatoes, halved or quartered depending on size
- 250 gspring onions, green part removed
- 2 tablespoonchestnut honey
Step 1Save four chestnuts for later, puree the rest in a food processor. Peel the sausages out of their skins and crumble them. Fry well in a pan with a little oil until they have taken colour (about 5 minutes).
Step 2Soak the bread in a little milk for a few minutes and then squeeze it out. Take a few rosemary needles from the sprig and chop finely.
Step 3Mix the bread, chestnuts, egg, fennel seeds, rosemary, sausage, salt and pepper in a bowl to make a farce.
Step 4Preheat the oven to 180 °C.
Step 5Clean the inside of the chicken well and season with salt and pepper. Stuff with the chestnut farce and close the opening with kitchen string if necessary.
Step 6Place in an oiled ovenproof dish, arrange the potatoes, onions, remaining chestnuts and the remaining rosemary all around.
Step 7Roast in the oven until the chicken is nicely browned and cooked through (about 80 minutes).
Step 8Meanwhile, mix honey with a little oil and brush the chicken twice with the mixture during roasting, once after about 40 minutes, once 10 minutes before the end of the cooking time.
Step 9Remove from the oven, leave to rest for 5 minutes and serve.
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