Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing. In this episode, we are going to be cooking a Boneless Chicken Roast With Apricot & Herb Stuffing! Ingredients Whole Chicken Pine Nuts Rosemary Thyme Sage. Add the chestnuts, orange zest, cranberries and grated apple and cook for a couple of minutes.
The meat is tender and juicy and that stuffing is pack full of.
Roasted cranberry chicken made with a delicious balsamic marinade, cranberries, and fresh thyme.
Bring on the turkey, cranberries, and stuffing salad.
You can have Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing using 14 ingredients and 21 steps. Here is how you achieve it.
Ingredients of Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing
- It's 1 of chicken without bones and with skin.
- Prepare 200 gr of brown rice.
- Prepare 125 gr of dried cranberries.
- You need 5 of onions.
- Prepare 3 cloves of garlic.
- Prepare 1 bunch of parsley, sage and thyme.
- Prepare a few of chestnuts.
- You need 1 of apple.
- You need 1/2 small glass of rum.
- You need of Salt and pepper.
- Prepare 1 stalk of celery.
- You need 1 of bayleaf.
- You need 1 dash of olive oil.
- You need 1 cup of chickenn stock.
Actually, this cranberry chicken dinner is not If you want to lighten up the fat and calories in this recipe, you can absolutely use boneless. Winter Brown Rice and Quinoa Salad with Lemon Maple VinaigretteMy Modern Cookery. This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing instructions
- Get the ingredients.together. Start soaking the cranberries in the rum and wash the brown rice really well.
- 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).
- 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..
- Melt the butter in a pan, add salt and pepper.
- 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 😉.
- 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.
- And the herbs.
- Add the chicken stock, cover and leave to simmer for 15 minutes.
- 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.
- Chop the easily peeled chestnuts.
- And add to the pan.
- Now the rice should.be ready too. Drain and add to the pan.
- Stir well and pre-heat the oven to 200°.
- Put the chicken on the oven rack over the oven tray..
- Stuff the chicken.
- And then add salt and black pepper.
- Put the chicken in the.oven. Leave heat top amd bottom for 40 mins.
- And then turn to bottom heat only for 50 mins.
- Take out and leave to rest for half an hour.
- Cut, serve and enjoy..
- 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..
Loosely pack the stuffing mix into the main cavity and any left into the neck. Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. I've never seen this roasted chicken with sticky rice at a restaurant or anywhere else besides our house. There are Chinese recipes that involve stuffing I believe my aunt (my dad's oldest sister) came up with the idea of using boneless, skin-on chicken thighs instead of a whole chicken, and.
