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Recipe,How to make Prune,Nut Stuffed Roast Chicken


New Delhi, India(TNO) Nothing says Christmas like a magnificent roast chicken! Prune and Nut Stuffed Roast Chicken with us. You will love the crisp, buttery skin roasted to perfection, and the medley of sweet and savoury stuffing with the flavoursome gravy.

1.5kg – Whole chicken with skin
5 – Bacon rashers (optional)
25g – Table butter
Salt to taste
Pepper to taste

For Prune and nut stuffings
25g – Table butter
50g – Chopped stoned prunes
50g – Chopped walnuts
50g – Fresh breadcrumbs
1 – Beaten Egg
15g – Fresh chopped parsley
15g – Fresh chopped garlic chives
30ml – Port Wine/ Red Wine

For the Gravy
20g – Butter
20g – Plain refined flour
300ml – Chicken stock
Salt to taste
Pepper to taste

* Pre-heat the convection oven at 190 degree celsius.

* Mix all the stuffing ingredients together in a bowl. Stuff the neck end of the chicken quite loosely, allowing space for breadcrumbs to swell during cooking.

* Tuck the neck skin under the bird to secure the stuffing and hold in place with the wing tips, you may also use a string.
* Place it in a roasting tray and cover the chicken with bacon (optional).

* Spread a little butter, cover loosely with foil and roast for about 90 mins.

* Baste with the juice in the roasting tray around 3-4 times during cooking.

* Remove the trussing string and transfer to a serving tray.

* For the gravy, use the juice extract in the tray and mix with the flour and butter in a pan.

* Add chicken stock, and seasoning and bring it to a boil. Strain and serve with the roast chicken.


THANKS, TEZ NEWS / Chef Rahul Bhukesh

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