Chicken with Fruit and Nut Stuffing

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
4-6 4-6
Chicken with Fruit and Nut Stuffing
Main INGREDIENTS
  • Meat
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Toughened Non-Stick Rectangular Roaster
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Toughened Non-Stick Rectangular Roaster
Ingredients
Method

Ingredients

  • 100g minced veal
  • 100g minced pork
  • 1 tablespoon raisins
  • 1 tablespoon crushed hazelnuts
  • 1 tablespoon walnut kernels, roughly chopped
  • 1 tablespoon blanched almonds, roughly chopped
  • 3 pitted prunes, chopped
  • 50g dried bananas pieces
  • 2 medium eggs
  • 1 tablespoon flaked rice
  • A pinch of salt and pepper
  • 1 x 1.4kg chicken, giblets removed
  • 25g softened butter
  • 250ml water
  • 3 shallots, peeled and chopped
  • 1 sprig of fresh thyme, chopped
  • Coarse sea salt
  • Freshly ground pepper
  • 150ml dry white wine
  • 1 chicken stock cube dissolved in 250ml hot water
  • 4 yellow carrots
  • 4 red carrots
  • 4 orange carrots
  • 2 small courgettes

  • Method

  • 1
    Pre-heat the oven to 190°C/Gas Mark 5.
  • 2
    Prepare the stuffing by mixing all of the ingredients together in a large bowl. Put inside the chicken, ensuring that the stuffing is packed tightly inside the cavity. Rub the breast of the chicken with the softened butter.
  • 3
    Place the chicken in the roaster, pour around 250ml of water and sprinkle over the chopped shallot and the thyme. Season with sea salt and freshly ground black pepper, place in the oven to cook for 45 minutes.
  • 4
    While the chicken is cooking, peel and chop the carrots and courgettes into 2 or 3 large pieces depending on the length of each vegetable.
  • 5
    Take the roaster out of the oven and, baste the chicken with the cooking juices. Arrange the carrots and courgettes around the chicken, ensuring that they are standing straight and alternating the different colours.
  • 6
    Deglaze with the white wine and the hot stock.
  • 7
    Return the roaster to the oven for 30 minutes.
  • 8
    Test to see if the chicken is cooked by inserting a skewer through the thickest part of the bird, the juices should run clear. Cover with foil and rest the chicken for 20-25 minutes before carving.
  • 9
    Cook's Notes
  • 10
    To calculate a chicken's cooking time allow 20 minutes per 450g plus 15 to 20 minutes.
  • 11
    Use only orange carrots if red and yellow varieties not available.