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Roast Boneless Chicken With Chestnut, Cranberry, Apple, Brown Rice And Rum Stuffing Recipe

Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing Recipe
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Category : Main
Cooking Time : 120 minutes
Serving : 6
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Prepare the ingredients before making Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing in your home. Then, follow these steps below to serve Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing for your family or friends.

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

  • 1 chicken without bones and with skin
  • 200 gr brown rice
  • 125 gr dried cranberries
  • 5 onions
  • 3 cloves garlic
  • 1 bunch parsley, sage and thyme
  • a few chestnuts
  • 1 apple
  • 1/2 small glass rum
  • Salt and pepper
  • 1 stalk celery
  • 1 bayleaf
  • 1 dash olive oil
  • 1 cup chickenn stock

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

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing in your home by yourself.

    Step 1
  • Get the ingredients.together. Start soaking the cranberries in the rum and wash the brown rice really well
  • Step 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)
  • Step 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.
  • Step 4
  • Melt the butter in a pan, add salt and pepper
  • Step 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 😉
  • Step 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
  • Step 7
  • And the herbs
  • Step 8
  • Add the chicken stock, cover and leave to simmer for 15 minutes
  • Step 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
  • Step 10
  • Chop the easily peeled chestnuts
  • Step 11
  • And add to the pan
  • Step 12
  • Now the rice should.be ready too. Drain and add to the pan
  • Step 13
  • Stir well and pre-heat the oven to 200°
  • Step 14
  • Put the chicken on the oven rack over the oven tray.
  • Step 15
  • Stuff the chicken
  • Step 16
  • And then add salt and black pepper
  • Step 17
  • Put the chicken in the.oven. Leave heat top amd bottom for 40 mins
  • Step 18
  • And then turn to bottom heat only for 50 mins
  • Step 19
  • Take out and leave to rest for half an hour
  • Step 20
  • Cut, serve and enjoy.
  • Step 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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