Roast Chicken Stuffed with Apples, Chestnuts and Mushrooms

    2 hours 50 minutes

    Chestnut stuffing and whole peeled chestnuts give this lovely roast chicken a very Christmas like feel. Adjust the cooking time to the size of your bird.

    4 people made this

    Serves: 6 

    • 1 handful raisins
    • 1 small glass Cognac
    • 2 cups large stale bread crumbs
    • 1 small glass milk
    • 2 tablespoons oil
    • 1 onion, finely diced
    • 1 Granny Smith apple, peeled and diced
    • 100g peeled chestnuts, diced
    • 50g mushrooms, diced
    • 30g ground almonds
    • 1 egg
    • salt and pepper, as needed
    • 1 large whole chicken, about 3 1/2 kg
    • 1 onion, cut into large chunks
    • 2-3 carrots, cut into large chunks
    • 500g peeled chestnuts, extra

    Preparation:20min  ›  Cook:2hours  ›  Extra time:30min resting  ›  Ready in:2hours50min 

    1. Soak the raisins in the brandy and the bread crumbs in the milk.
    2. Heat the oil in a large frypan and fry the onion for a few minutes. Add apple and fry 5 more minutes. Add diced chestnuts and fry 5 more minutes. Add mushrooms, stir and let cool.
    3. Drain the raisins, reserving the brandy. Drain the bread crumbs and squeeze out the milk. In a bowl, combine the onion mixture, drained bread crumbs, ground almonds, egg, 1 tablespoon of the brandy and season with salt and pepper.
    4. Preheat the oven to 180 degrees C. Salt the chicken inside and out and stuff. Tie closed or seal with poultry clips. Place in a roasting tin with the onion and carrots. Cover with aluminium foil and bake 1 hour, basting occasionally.
    5. After 1 hour, remove the foil and cook 30 minutes more, basting every 15 minutes. Add the 500g chestnuts and cook 30 more minutes, for 2 hours in total. Let rest 30 minutes before serving.

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