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Home Dish Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing

Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing

Name: How to cook Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Becky

Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing

I've never made boneless stuffed roast chicken and wanted to have a go. So I asked my local butcher for an organic chicken and asked him to remove the carcass which I used to make a delicious chicken stock yesterday. Today I cooked the roast and it was a whole different experience and very nice too ☺ I tried rum aa an experiment and it gave the stuffing an interesting touch. But wine - red or white- or port would work too. As would apple juice for people who prefer to cook non-alcohol

Ingredient

Food ration :

6 servings

Cooking time :

120 mins

chicken without bones and with skin

200 gr

brown rice

125 gr

dried cranberries

onions

3 cloves

garlic

1 bunch

parsley, sage and thyme

a few

chestnuts

apple

1/2 small glass

rum

1 stalk

celery

bayleaf

1 dash

olive oil

1 cup

chickenn stock

Cooking instructions

* Step 1

Get the ingredients.together. Start soaking the cranberries in the rum and wash the brown rice really well

* Step 2

Put two pans on - one for the rice and another for the chestnuts. Use a sharp knife to cut a cross in each chestnut (it will help with peeling later)

* Step 3

Cook the brown rice - according to packet instructions but usually 1:3 rice:water and 40 mins. And the chestnuts in boiling water for 20 mins.

* Step 4

Melt the butter in a pan, add salt and pepper

* Step 5

Add the onions, garlic, cook over a moderate heat and after a couple.of minutes add the chopped celery. You'll have 3 pans on the go now so it's a perfect moment to pour yourself a glass of chilled white wine and cross your fingers 😉

* Step 6

Add the cranberries, rum and chopped herbs. Chop the apple into small pieces and add to the pan. Stir well, lower the heat to minimum and leave to simmer for 5 minutes

* Step 7

And the herbs

* Step 8

Add the chicken stock, cover and leave to simmer for 15 minutes

* Step 9

After 20 mins turn the chestnut pan off, salvage the chestnuts and peel - thanks to the cuts you made before boiling, peeling will be super easy

* Step 10

Chop the easily peeled chestnuts

* Step 11

And add to the pan

* Step 12

Now the rice should.be ready too. Drain and add to the pan

* Step 13

Stir well and pre-heat the oven to 200°

* Step 14

Put the chicken on the oven rack over the oven tray.

* Step 15

Stuff the chicken

* Step 16

And then add salt and black pepper

* Step 17

Put the chicken in the.oven. Leave heat top amd bottom for 40 mins

* Step 18

And then turn to bottom heat only for 50 mins

* Step 19

Take out and leave to rest for half an hour

* Step 20

Cut, serve and enjoy.

* Step 21

The stuffing is so moist that you won't need gravy. Just eat as it is - with a simple salad if you want a side.

Note: if there is a photo you can click to enlarge it

Tag

chicken without bones and with skin brown rice dried cranberries onions garlic parsley, sage and thyme chestnuts Apple Rum Celery bayleaf olive oil chickenn stock

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