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

how to cook yummy roast boneless chicken with chestnut cranberry apple brown rice and rum stuffing

Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing. Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing I've never made boneless stuffed roast chicken and wanted to have a go. So I asked my local butcher for an organic chicken and asked him to remove the carcass which I used to make a delicious chicken stock yesterday. Beat egg, water, salt, and pepper in pie plate.

Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing When that pan comes out of the oven, it is like… *Hallelujah Chorus* The juices from the chicken seep into the rice, and the tender chicken contrasts perfectly with its slightly soupy, ooey gooey texture. 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. You can cook Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing using 14 ingredients and 21 steps. Here is how you achieve that.

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

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

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

  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 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. Rinse and drain cranberries and add to apples and stir to combine. I found this recipe to very easy and economical.

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