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Best Advice to Cooking Appetizing Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing

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

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

To make an extraordinary Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing, here are the materials needed:

  1. Use 1 of chicken without bones and with skin.
  2. You need 200 gr of brown rice.
  3. You need 125 gr of dried cranberries.
  4. Get 5 of onions.
  5. Get 3 cloves of garlic.
  6. Use 1 bunch of parsley, sage and thyme.
  7. You need a few of chestnuts.
  8. Take 1 of apple.
  9. Get 1/2 small glass of rum.
  10. Take of Salt and pepper.
  11. Prepare 1 stalk of celery.
  12. Provide 1 of bayleaf.
  13. Provide 1 dash of olive oil.
  14. Provide 1 cup of chickenn stock.

After readying the ingridients, next you are good to make your tasty Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing by following the guidances below:

  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..

Place the stuffing mix in a large bowl. In a small bowl mix the chicken rub mixture. Rub the chicken with the spice mixture, spray a medium casserole dish with cooking spray and place chicken in bottom. Garnish with apples and fresh herbs. Stuff the chicken with the rice and line them up in a casserole dish.

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

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