Recipe of Quick Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing is something which I’ve loved my whole life.

Roast chicken with homemade rice stuffing gives you an easy way to have a whole meal in one with little effort. This recipe is great for all seasons and fit..juicy and that stuffing is pack full of flavor. Deboning a chicken takes a little while but the end result is worth it. The meat is tender and juicy and that stuffing is pack full of.

To begin with this recipe, we have to prepare a few components. You can have roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing using 14 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing:

1. Make ready chicken without bones and with skin
2. Prepare brown rice
3. Get dried cranberries
4. Prepare onions
5. Make ready garlic
6. Take parsley, sage and thyme
7. Get chestnuts
8. Make ready apple
9. Get rum
10. Get Salt and pepper
11. Prepare celery
12. Get bayleaf
13. Prepare olive oil
14. Make ready chickenn stock

It turns out a lovely moist delicious bird with a Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside. Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it. Add cranberry and chestnut flavours to your Christmas stuffing balls this year. Since starting the How to Cook series I have at last hit on the very best way to get really crisp roast duck.

Instructions to make Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing:

1. Get the ingredients.together. Start soaking the cranberries in the rum and wash the brown rice really well
2. Put two pans on - one for the rice and another for the chestnuts. Use a sharp knife to cut a cross in each chestnut (it will help with peeling later)
3. Cook the brown rice - according to packet instructions but usually 1:3 rice:water and 40 mins. And the chestnuts in boiling water for 20 mins.
4. Melt the butter in a pan, add salt and pepper
5. Add the onions, garlic, cook over a moderate heat and after a couple.of minutes add the chopped celery. You'll have 3 pans on the go now so it's a perfect moment to pour yourself a glass of chilled white wine and cross your fingers 😉
6. Add the cranberries, rum and chopped herbs. Chop the apple into small pieces and add to the pan. Stir well, lower the heat to minimum and leave to simmer for 5 minutes
7. And the herbs
8. Add the chicken stock, cover and leave to simmer for 15 minutes
9. After 20 mins turn the chestnut pan off, salvage the chestnuts and peel - thanks to the cuts you made before boiling, peeling will be super easy
10. Chop the easily peeled chestnuts
11. And add to the pan
12. Now the rice should.be ready too. Drain and add to the pan
13. Stir well and pre-heat the oven to 200°
14. Put the chicken on the oven rack over the oven tray.
15. Stuff the chicken
16. And then add salt and black pepper
17. Put the chicken in the.oven. Leave heat top amd bottom for 40 mins
18. And then turn to bottom heat only for 50 mins
19. Take out and leave to rest for half an hour
20. Cut, serve and enjoy.
21. The stuffing is so moist that you won't need gravy. Just eat as it is - with a simple salad if you want a side.

Add cranberry and chestnut flavours to your Christmas stuffing balls this year. Since starting the How to Cook series I have at last hit on the very best way to get really crisp roast duck. If you've got a Gressingham duck then you'll have lots to eat as well as a really superb flavour. Season the cavity with salt and pepper, then fill with the chorizo stuffing and place a whole lemon at the cavity opening, tucking any excess skin over it. Stuffing with made from eggy brioche and roasted chestnuts is a Thanksgiving classic This one, seasoned with celery, onion and sage, and a little diced fennel for sweetness and Brioche Chestnut Stuffing.

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