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🍽️ Roast chicken with chestnut stuffing

607 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,5 kg)
• 200 g chestnuts (can or frozen)
• 1 bunch parsley (chopped)
• 2 tbsp thyme leaves
• 1 egg
• 2 carrots
• 2 celery stalks
• 4 shallots
• 500 ml poultry stock
• 2 tbsp honey
• 2 tbsp peanut butter
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the chicken under running water.
2. 2. Pat the bird completely dry with a kitchen towel.
3. 3. Keep kitchen twine within reach.
4. 4. Mash the chestnuts into a fine paste using a fork.
5. 5. Stir the herbs and egg into the chestnut mixture.
6. 6. Season the stuffing with salt and pepper.
7. 7. Stuff the chicken with the chestnut mixture.
8. 8. Tie the chicken legs securely with the kitchen twine.
9. 9. Wash, peel, and clean the vegetables.
10. 10. Cut the vegetables into coarse cubes.
11. 11. Halve the shallots only.
12. 12. Place the prepared vegetables in a roasting pan.
13. 13. Place the chicken on top of the vegetables.
14. 14. Mix the honey with four tablespoons of hot stock.
15. 15. Pour the honey broth over the chicken.
16. 16. Season the chicken with salt and pepper.
17. 17. Preheat the oven to 180 degrees Celsius with top and bottom heat.
18. 18. Roast the chicken in the oven for about 20 minutes.
19. 19. Baste the chicken repeatedly with the honey broth during cooking.
20. 20. Pour the remaining stock over the chicken.
21. 21. Finish roasting the chicken for another 40 to 50 minutes.
22. 22. Pierce the chicken breast with a fork.
23. 23. Check if clear juice runs out.
24. 24. Bring the vegetables to a boil with the peanut butter.
25. 25. Puree the sauce through a fine sieve.
26. 26. Add a little water to the sauce if necessary.
27. 27. Season the sauce with salt and pepper.
28. 28. Remove the kitchen twine from the chicken.
29. 29. Serve the chicken with the stuffing and the sauce.

Nutrition per serving

• kcal: 607
• Protein: 76 g · Fett/Fat: 14 g · Carbs: 41 g