Give roast chicken a sophisticated new twist with Chef Craig Harding’s version that’s made with a garlic, pistachio and Stella Artois-soaked raisin stuffing. For a more traditional spin, try Chef Rob Rossi’s roast chicken paired with a shiitake and oyster mushroom stuffing that’s bursting with rich umami flavour.
Recipes courtesy of Stella Artois.
ingredients
Pistachio & Golden Raisin Stuffed Roast Chicken
Cremini Mushroom Stuffed Roast Chicken
directions
Preheat oven to 375°F.
Combine raisins with Stella Artois in a small bowl. Set aside for 5 minutes.
Heat a large cast iron pan over medium heat. Add 1 tsp oil, then onion. Cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in raisins and its liquid, capers and salt. Cook until raisins have plumped, 1 to 2 minutes. Remove from heat and set aside to cool slightly.
Whisk egg in a large bowl. Stir in bread, pistachios, parsley, lemon zest and cooled onion-mixture.
Wipe out pan. Pat chicken dry with paper towel, then rub with remaining 1 tsp oil. Season with remaining 1 tsp salt and pepper. Stuff bread-mixture into chicken cavity. Transfer to cast iron. Roast in oven until an instant-read thermometer registers at 165F in both the chicken and stuffing, 1 hour 30 minutes to 2 hours depending on the size of the bird.
Preheat oven to 375°F.
Heat a large cast iron pan over medium heat. Add 1 tsp oil then shallot, cremini mushrooms, 1/4 tsp salt and 1/4 tsp pepper. Cook, stirring often, until golden-brown, 8 to 10 minutes. Add panko and cook until golden, 1 to 2 minutes. Remove from heat and let cool slightly.
Meanwhile, pat chicken dry with paper towel, then rub with 1 tsp oil. Season with remaining 1 tsp salt and 1/4 tsp pepper.
Whisk egg in a medium bowl. Stir in sage, thyme, lemon zest and cooled mushroom-mixture. Using your hands, stuff mixture between the skin and breast.
Wipe out pan. Add shiitake and oyster mushrooms. Toss with 2 tbsp oil. Arrange in an even layer. Place chicken over top. Stuff cavity with lemon halves. Roast in oven until an instant read thermometer inserted into the thickest part of the tight registers at 165°F, 1 hour 15 minutes to 2 hours depending on the size of the bird.