Vikhroli Cucina
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Prune And Nut Stuffed Roast Chicken

21 December 2016 , 0 comments / 11 likes
Nothing says Christmas like a magnificent roast chicken! Chef Rahul Bhukesh from Godrej Tyson Food shares one of his delectable Real Good Food Ideas. This prune and nut stuffed chicken is a holiday classic, with its crisp, buttery skin roasted to perfection, a medley of sweet and savoury stuffing and flavoursome gravy. Something tells us that it may be polished off in the kitchen itself and not make it to the dinner table this time!

Ingredients for roast chicken

Godrej Real Good Chicken with skin 1.5 kg

Bacon rashers (optional) 5 nos

Table butter 25 gms

Salt and pepper to taste


Ingredients for stuffing

Table butter 25 gms

Chopped stoned prunes 50gms

Chopped walnuts 50gms

Fresh breadcrumbs 50 gms

Beaten eggs 1

Chopped parsley 15 gms

Chopped garlic chives 15 gms

Port wine/ red wine 30 ml


RoastChicken1.jpg

Image used for representation purposes only.


Method

Preheat the convection at 190 degree Celsius. Mix all the ingredients together in a bowl. Stuff the neck of the chicken loosely, leaving enough space for the breadcrumbs to swell during cooking. Tuck the skin of the neck under the bird to secure the stuffing and hold the wings in place with a piece of string.


Place the chicken on a roasting tray and cover with bacon rashers (optional). Rub the remaining butter on the chicken. Cover with a foil loosely and roast for about 90 minutes. Baste the chicken with the juice in the roasting tray 3-4 times during cooking. Once done, remove the trussing string and transfer to a serving tray.


For the gravy, transfer the juice from the baking tray into a pan. Slowly add flour and butter in the juice and stir. Add chicken stock and the seasoning to the gravy and bring to a boil. Strain and serve with the roast chicken.

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