Roast chicken with chestnut stuffing

Enjoyable Roast chicken with chestnut stuffing Recipe

Bacon, mushrooms, chestnuts and fresh herbs make a rich stuffing for chicken.
Roast chicken with chestnut stuffing
Prep Time : 0:20 | Cook Time : 1:40 | Total Time : 2:00 | Serving : 4 person.


  • 15g butter

  • 2 tablespoons olive oil

  • 1/2 brown onion, finely chopped

  • 2 rindless bacon rashers, finely chopped

  • 2 garlic cloves, crushed

  • 100g Swiss brown mushrooms, finely chopped

  • 1 tablespoon chopped fresh sage

  • 2 teaspoons chopped fresh thyme

  • 450g fresh chestnuts, peeled

  • 60g (1 cup) fresh breadcrumbs

  • 1/2 teaspoon finely grated orange rind

  • 1.8kg whole chicken

  • 8 French shallots, peeled

  • 3 parsnips, peeled, thickly sliced

  • 60ml (1/4 cup) dry sherry

  • 250ml (1 cup) Massel chicken style liquid stock


  • Step 1

    Preheat oven to 180°C. Heat the butter and 1 tablespoon oil in a frying pan over medium heat. Cook onion, bacon and garlic, stirring, for 4-5 minutes or until soft. Add mushroom, sage and thyme. Cook, stirring, for 4 minutes or until soft. Add 150g chestnuts. Stir for 1 minute. Stir in breadcrumbs and orange rind. Cool for 10 minutes.

  • Step 2

    Stuff the chicken with breadcrumb mixture. Use kitchen string to tie legs together. Place chicken, shallot and parsnip in a flameproof roasting pan. Drizzle over the oil. Season.

  • Step 3

    Roast, turning the vegetables once, for 1 hour. Add the remaining chestnuts. Roast for 15-20 minutes or until the chicken is cooked through.

  • Step 4

    Transfer the chicken and vegetables to a plate. Keep warm. Pour pan juices into a jug. Skim fat from the surface. Add sherry to pan. Cook, stirring, over medium heat for 2-3 minutes or until reduced by half. Add pan juices and stock. Cook, stirring, for 4-5 minutes or until reduced slightly. Strain into a jug. Serve with the chicken and vegetables.

User Review
0 (0 votes)