Ingredients :
- 1 chicken without bones and with skin
- 200 gr brown rice
- 125 gr dried cranberries
- 5 onions
- 3 cloves garlic
- 1 bunch parsley, sage and thyme
- a few chestnuts
- 1 apple
- 1/2 small glass rum
- Salt and pepper
- 1 stalk celery
- 1 bayleaf
- 1 dash olive oil
- 1 cup chickenn stock
Method :
- 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.
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