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Stuffed deboned roast chicken
Stuffing is one of my favourite roast elemants and always makes me think of my Gran. This is a play on her classic verion.
You don’t need to stuff a deboned chicken but I wanted to make chicken stock and to try something new.
1 cups chicken stock
1 ½ cup couscous
1 pack of bacon (optional)
1 teaspoon salt
½ teaspoon ground pepper
2 cups finely chopped kale (you can use spinach)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large onion, finely diced
1 tablespoon chopped garlic
2 tablespoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 cup finely chopped celery
1 cup chopped toasted walnuts (or any nuts of your choice)
½ cup dried cranberries
½ cup of butter
2 deboned Chickens
Cook the couscous with 1 cup chicken stock and set aside.
Heat butter and oil in a large pan. Fry bacon(if adding) till crispy and remove from pan and set aside.
Add onion and cook, stirring often until the onion is very soft and starting to brown
Add garlic, sage and cook until fragrant, 30 to 90 seconds. Add celery and the remaining ½ cup stock, and cook, stirring often until the celery is crisp-tender and the liquid is mostly evaporated 4 to 6 minutes.
Stir couscous mixture into the celery mixture, add walnuts cranberries and bacon together in a large bowl.
Taste and add seasoning, allow to cool and add an egg.
Stuff chicken with the stuffing, roll it, shape and place in a baking tray or crisp tray.
Mix butter, thyme, and lemon juice and cover the chickens and season with Malden Salt and Pepper.
Roast at 180 degrees for 45 - 60 min untill chicken is cooked through and skin is crsipy.