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Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing
Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing

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We hope you got insight from reading it, now let’s go back to roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing recipe. To make roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing you only need 14 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to prepare Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing:
  1. You need 1 chicken without bones and with skin
  2. Take 200 gr brown rice
  3. Provide 125 gr dried cranberries
  4. Provide 5 onions
  5. Use 3 cloves garlic
  6. Prepare 1 bunch parsley, sage and thyme
  7. Take a few chestnuts
  8. Prepare 1 apple
  9. Use 1/2 small glass rum
  10. Prepare Salt and pepper
  11. Take 1 stalk celery
  12. Use 1 bayleaf
  13. Provide 1 dash olive oil
  14. You need 1 cup chickenn stock
Steps to make Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing:
  1. Get the ingredients.together. Start soaking the cranberries in the rum and wash the brown rice really well
  2. 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)
  3. 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.
  4. Melt the butter in a pan, add salt and pepper
  5. 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 😉
  6. 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
  7. And the herbs
  8. Add the chicken stock, cover and leave to simmer for 15 minutes
  9. 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
  10. Chop the easily peeled chestnuts
  11. And add to the pan
  12. Now the rice should.be ready too. Drain and add to the pan
  13. Stir well and pre-heat the oven to 200°
  14. Put the chicken on the oven rack over the oven tray.
  15. Stuff the chicken
  16. And then add salt and black pepper
  17. Put the chicken in the.oven. Leave heat top amd bottom for 40 mins
  18. And then turn to bottom heat only for 50 mins
  19. Take out and leave to rest for half an hour
  20. Cut, serve and enjoy.
  21. 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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