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

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The ingredients needed to make Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing:

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

To access this content, you must purchase Freezer Meal Pro Membership. Recipe Search In a large bowl, whisk together the eggs, chicken stock, and rum. Add the toasted bread crumbs to this mixture and toss to coat, then add the apple-chestnut mixture and stir to combine. Butter a medium baking dish, then pour the stuffing into the prepared baking dish.

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.

Add the toasted bread crumbs to this mixture and toss to coat, then add the apple-chestnut mixture and stir to combine. Butter a medium baking dish, then pour the stuffing into the prepared baking dish. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

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