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Home Food & Drinks Recipes Cooking Chicken Stuffed with Chestnut and Salsiccia

Chicken Stuffed with Chestnut and Salsiccia

Poultry

Sometimes the stuffing is the best part of the roast chicken. As the bird cooks, it soaks up all the delicious aromas. Chestnuts make the stuffing extra velvety.

Ingredients (4 servings)
200 g chestnuts, pre-cooked and peeled
2 Salsicce or raw, well-seasoned pork sausages
100 g white bread without crust
1 splash(es) milk
1 twigs rosemary
1 egg
1 teaspoon(s) 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(s) 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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