Stuffed Christmas Chicken
1 day 3 hours 30 minutes
Use the largest chook you can find for this special Christmas roast. If you have a smaller one, reduce the cooking time.
Rachell
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Ingredients
Serves: 8
- 1 large (4kg) chicken
- Marinade
- 1 cup dry white wine
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 2 sprigs parsley
- 2 sprigs rosemary
- 1 sprig thyme
- 1 bay leaf
- 2 cloves garlic, crushed
- 1/2 tablespoon sugar
- 1 tablespoon salt
- 1 pinch nutmeg
- 4 drops Tabasco sauce
- Stuffing
- 2 tablespoons butter
- 2 cups onions, diced
- 1/2 cup beef mince
- 400g chestnuts, cooked, peeled and diced
- 1 cup walnuts, diced
- 3 cups chicken stock
- 1/2 cup rice
- 4 slices of bread, crumbled
- 1/4 cup milk
- salt, pepper and nutmeg to taste
- 1 egg
- melted butter, for basting
Directions
Preparation:1hour ›
Cook:2hours30min ›
Extra time:1day marinating ›
Ready in:1day3hours30min
- In a bowl combine all the marinade ingredients and mix well. Put the chicken inside a freezer plastic bag, add the marinade and seal the bag. Let marinate 24 hours in the fridge, turning occasionally.
- Next day, make the stuffing. In a saucepan melt the butter, add the onions and beef mince and cook until onions are browning. Add the chestnuts and walnuts and cook 5 more minutes. Add the chicken stock and bring to a simmer.
- Add rice and cook until rice is tender and stock mostly absorbed. Let cool.
- Soak the bread in the milk and add to the beef mixture. Season with salt, pepper and nutmeg and mix in the egg. Preheat oven to 180 degrees C.
- Drain the chicken from the marinade and stuff with the stuffing. Place on a greased baking sheet and brush with melted butter. Roast for 2 1/2 hours, basting regularly with butter, or until golden brown.
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