Chicken Stuffed with Chestnut and Salsiccia

© Lena Staal

Chicken Stuffed with Chestnut and Salsiccia

© Lena Staal

Ingredients (Serves 4)

200
g
chestnuts, pre-cooked and peeled
2
Salsicce or raw, well-seasoned pork sausages
100
g
white bread without crust
1
splash
milk
1
sprig
rosemary
1
egg
1
teaspoon
fennel seeds
1
chicken (at least 1.5 kg)
olive oil
salt
black pepper
500
g
potatoes, halved or quartered depending on size
250
g
spring onions, green part removed
2
tablespoon
chestnut honey

Preparation:

  • Save four chestnuts for later, puree the rest in a food processor.
    Peel the sausages out of their skins and crumble them. Fry well in a pan with a little oil until they have taken colour (about 5 minutes).
  • Soak the bread in a little milk for a few minutes and then squeeze it out. Take a few rosemary needles from the sprig and chop finely.
  • Mix the bread, chestnuts, egg, fennel seeds, rosemary, sausage, salt and pepper in a bowl to make a farce.
  • Preheat the oven to 180 °C.
  • Clean the inside of the chicken well and season with salt and pepper. Stuff with the chestnut farce and close the opening with kitchen string if necessary.
  • Place in an oiled ovenproof dish, arrange the potatoes, onions, remaining chestnuts and the remaining rosemary all around.
  • Roast in the oven until the chicken is nicely browned and cooked through (about 80 minutes). 
  • Meanwhile, mix honey with a little oil and brush the chicken twice with the mixture during roasting, once after about 40 minutes, once 10 minutes before the end of the cooking time.
  • Remove from the oven, leave to rest for 5 minutes and serve.

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