Roast Chicken with Pork and Cranberry Stuffing

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
4-6 4-6
Roast Chicken with Pork and Cranberry Stuffing
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Rectangular Roaster
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Toughened Non-Stick Rectangular Roaster
Ingredients
Method

Ingredients

  • 1-1.5kg chicken
  • 500g pork sausages
  • 100g dried cranberries
  • 50g pistachio nuts
  • ½ onion, chopped
  • 1 clove garlic, crushed
  • 1 egg
  • 25ml butter, melted
  • Salt and pepper
  • 2 onions, quartered

  • Method

  • 1
    Preheat oven to 190°C/170°C fan/ Gas Mark 5.
  • 2
    Remove the casing from the pork sausages, and place the filling into a bowl. Add the cranberries, pistachios, chopped onion, garlic, egg and butter. Season the mixture well with salt and pepper and mix it together.
  • 3
    Stuff the cavity of the chicken with the pork filling, and tie it closed with string.
  • 4
    Place it in a Le Creuset Rectangular Roaster and scatter the quartered onions around it.
  • 5
    Roll the remaining stuffing into balls and add them to the onions and the chicken in the roasting pan. Drizzle with oil and place into a hot oven. Cook the chicken for 1-1 ½ hours or until the chicken is golden and cooked through.
  • 6
    Serve with the roasted onions and extra stuffing balls.