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Chicken stuffed with chestnuts

  • 2 hours
  • Medium
  • Second Courses

Ingredients: Per 4 servings

  • 1 capon, (about 2lb)
  • 1 lb fresh sausage
  • 3 ½ oz chestnuts
  • 7 oz onion
  • 5 oz carrot
  • 3 oz sedani
  • 2 cloves of garlic
  • sage, thyme and rosemary, e alloro to taste
  • 1 egg
  • nutmeg to taste
  • salt and pepper

Preparation:

Remove the chicken’s breastbone and season the inside of the chicken with salt and pepper.
To prepare the stuffing, remove the casing from the sausage put the sausage meat in a bowl. Add the egg and a pinch of nutmeg and knead the mixture together. Season with salt and pepper.
Bring a saucepan of water to a boil. Boil the chestnuts, drain, and let cool before peeling, taking care not to break them. Add them to the stuffing.
Heat the oven to 350°F (180°C).
Stuff the chicken with the stuffing and close the breast opening using a kitchen needle and twine.
Sauté the the chicken in a heavy-duty baking pan, then add the onion, carrots, celery, herbs, and garlic cloves. Transfer to the oven and roast the bird for 50 minutes to an hour. If necessary, add a little water.
As soon as the chicken is cooked, tent with foil and set aside.
Deglaze and strain the pan juices. Carve the chicken and serve with the pan juices.