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Roast chicken with pistachio and cranberry stuffing
Recipe
garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.
2. Preheatovento190C.Rinsechicken cavities under cold running water. Pat dry with paper towel inside and out.
3. Spoonthepistachiomixtureamong chicken cavities. Close cavity openings with toothpicks. Tie the legs together with un- waxed white kitchen string.
4. Linealargeroastingpanwithnon-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper.
5. Roastfor1hour15minutesoruntiljuic- es run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 10minutestorest.Placechickensonserv- ing platters and serve with pistachio stuff- ing and parsley.
Prep 20 min Cook1hr25min Serves 8
INGREDIENTS
• 2 (about 1.5kg each) whole fresh chick- ens
• 2teaspoonsoliveoil
• Seasalt&freshlygroundblackpepper
• 1bunchfreshcontinentalparsley Pistachio & cranberry stuffing
• 11/2tablespoonsoliveoil
• 2smallbrownonions,halved,finely
chopped
• 75g(1/2cup)Craisins(driedcranber-
ries), finely chopped
• 55g(1/3cup)unsaltedpistachiokernels,
finely chopped
• 2garliccloves,crushed
• 245g(31/2cups)freshbreadcrumbs
(made from day-old bread)
• 2eggs,lightlywhisked
• 1/3cupfinelychoppedfreshcontinen-
tal parsley
METHOD
1. Tomakethestuffing,heattheoilina large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and
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National Poultry Newspaper, December 2018/January 2019 – Page 13
