Roasted Chicken stuffed with Chestnut and mushroom, served with onion gravy

Ingredients

Large chicken

1

Butter

125 g

Sea salt

1 tbsp

Black pepper

2 tsp

Fresh thyme

2 tsp

Dried sage

1 tsp


Stuffing

Breadcrumbs

3 cup

Grilled mushroom (mixture of oyster, button and shitake)

1 ½ cup

Chestnut (boiled)

1 cup

Vegetable oil

3 tbsp

Egg

1

sea salt

1 tsp

Sugar

1 ½ tsp

Cracked pepper

½ tsp

Chopped parsley

1 tbsp

Bay leaves

2


Vegetables for baking

Olive oil

1 ½ tbsp

pumpkin, peeled, seeded, cut into cubes

1 kg

Maple syrup

2 tbsp

Cherry Tomatoes

300 g

Green beans, trimmed

200 g

Fresh thyme sprigs

1 tbsp

Salt and pepper

Butter

2 tbsp


Method

Clean and pat the dry chicken. Rub chicken salt and pepper then place in a large bowl and let it marinate in the refrigerator. In another bowl, mix all the stuffing ingredients together and give it a good toss.

Spoon stuffing into the cavity of the chicken and seal the opening. Separate the skin of the chicken with your fingers. Rub butter and herbs in between the skin and meat. Truss chicken with kitchen string.

Place the pumpkin on the base of the baking dish. Drizzle with some olive oil and half of the maple syrup and season with pepper. Put Chicken on top and bake in a pre-heated oven at 220°C for 45minutes. Turn pumpkin and add cherry tomatoes to pan. Drizzle the remaining maple syrup. Roast for 30 minutes or until juices run clear when chicken thigh is pierced with a skewer.

Meanwhile, blanch green beans in boiling water 2 to 3 minutes or until just tender. Drain. Rinse under cool water. Add to roasting pan in the last 5 minutes of cooking.

Remove chicken from the wrap with aluminum foil and let it rest 30 minutes before craving.

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KSS7002A