Ingredients

Stuffing

3 tablespoons butter (45 ml)

2 large onions, peeled and finely sliced

3 cloves garlic, finely sliced

¼ cup brandy (60 ml)

2 tablespoons freshly chopped thyme (30 ml)

1 teaspoon freshly chopped rosemary (5 ml)

1 cup chicken stock (250 ml)

1/2 loaf of challah bread (day old), brozen into bite size bits

¼ pound chestnuts, roasted, peeled and chopped

½ cup prunes, pitted and quartered (125 ml)

Salt and pepper, to taste

Chicken

2-3 pound free range chicken

2 tablespoons extra virgin olive oil (30 ml)

Juice of 1 lemon

1 tablespoon Worcestershire sauce (15 ml)

1 tablespoon paprika (15 ml)

Salt and freshly cracked black pepper, to taste

Directions

Stuffing

1. In a large skillet over high heat, melt butter until just golden. Add the onions and saute on high for about 5 minutes stirring frequently. Onions should be browned. Reduce heat to medium and saute for a further 5 minutes until onions are very soft. Add the sliced garlic and saute for 2 minutes. Add the brandy and the herbs and cook for about 10 minutes on medium heat , stirring frequently. Add the chicken stock and remove from heat. Cool.

2. Add the bread, chestnuts and the prunes and season with salt and freshly ground pepper .

Chicken

1. Rinse the chicken and pat dry. Season the cavity and fill with stuffing. Truss the chicken. Whisk together the olive oil, lemon juice and Worcestershire and rub over the bird. Sprinkle with paprika, salt and pepper and put into a roasting pan. Roast for 1 hour and 15 minutes, or until meat thermometer registers 160 degrees and stuffing is hot.

See more: Fruit, Christmas, Dinner, Main

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