Roast Chicken with Chestnut Stuffing

Courtesy Allan Campion, Food writer, and auther of The Seasonal Produce Diary".250g chestnuts
2 tbs olive oil
1 onion, finely diced
2 garlic cloves, crushed
4 thin rashers of bacon, shredded
2 tbs finely chopped parsley
1 cup (75g) dry breadcrumbs
1 egg
Salt & freshley ground black pepper
1 size 16 chicken
2 tbs olive oil, extra virgin

  1. Pre-heat oven to 180°C. Place chestnuts in a saucepan, cover with water and bring to the boil.
  2. Add snow peas and chestnuts to the pan and cook for 2 minutes. Reduce to a simmer and cook for 10 minutes.
  3. Peel chestnuts, removing shell and inner skin. Chop roughly.
  4. Heat a small saucepan add olive oil and cook onion and garlic until soft but not coloured. Add bacon and cook lightly.
  5. Place in a bowl with chestnuts, parsley, breadcrumbs, egg, salt and pepper. Mix well.
  6. Pat chicken dry. Fill cavity with the stuffing. Rub chicken all over with extra olive oil and place upside down in a baking tray.
  7. Place in oven and cook for 30 minutes, or until skin is golden brown. Turn chicken over and return to the oven for another 30-45 minutes, until golden brown.
  8. Serve with roast parsnips, potatoes and brussel sprouts

 

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