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🍽️ Crispy Chicken with Cranberry Stuffing

363 kcal · 30 min · 4 servings

Ingredients

• 1 Poult (1,2 kg)
• Salt
• Pepper (from the mill)
• 400 g Cranberries
• 100 g White bread cubes
• 125 g peeled almond kernels
• 1 Bay leaf
• 2 Onions
• 500 ml Chicken broth (Instant)
• 200 ml dry white wine
• 200 ml Whipping cream

Instructions

1. 1. Rinse the chicken under running water.
2. 2. Pat the chicken completely dry with a kitchen towel.
3. 3. Rub the chicken inside and out with salt and pepper.
4. 4. Wash the cranberries and remove any remaining stems.
5. 5. Mix the cranberries with the almonds and the white bread cubes.
6. 6. Stuff the mixture into the chicken.
7. 7. Close the belly opening with toothpicks.
8. 8. Tie the opening securely with kitchen twine.
9. 9. Peel the onions.
10. 10. Cut the onions lengthwise into wedges.
11. 11. Place the chicken breast-side down in a roasting pan.
12. 12. Add the bay leaf and onion wedges to the pan.
13. 13. Preheat the oven to 200 degrees.
14. 14. Place the roasting pan on the second rack from the bottom.
15. 15. Roast the chicken for about 75 minutes.
16. 16. Gradually pour broth into the pan.
17. 17. Let the broth evaporate repeatedly.
18. 18. Turn the chicken after 50 minutes.
19. 19. Remove the finished chicken from the oven.
20. 20. Place the chicken with the stuffing on a platter.
21. 21. Keep the chicken warm.
22. 22. Deglaze the pan juices in the pot with the wine.
23. 23. Strain the liquid into a wide pot through a sieve.
24. 24. Add the cream to the liquid.
25. 25. Quickly reduce the sauce to about half.
26. 26. Season the sauce with salt and pepper.
27. 27. Serve the sauce separately with the chicken.

Nutrition per serving

• kcal: 363
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 24 g