Chestnuts can be tiresome to prepare, but this recipe is your hard-earned reward. Great in a corn fed, free range chicken.
- 250 g chestnuts
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 4 bacon rashers, chopped
- 2 tbsp chopped parsley
- 75 g (¾ cup) dry breadcrumbs
- 1 medium egg
- salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
With a sharp knife make two slits in the chestnuts from top to bottom. Place in a saucepan, cover with water and bring to the boil. Reduce to a simmer and cook for 10 minutes. Allow to cool, then peel, removing both outside shell and inside skin. Chop roughly and place in a bowl.
Heat a small saucepan over medium heat; add olive oil, onion and garlic and cook until soft. Add bacon and cook lightly. Add this mixture to the chestnuts.
Add parsley, breadcrumbs, egg, salt, and pepper. Mix well.
Either stuff into bird and cook as directed or spoon into a small greased baking dish and cook alongside the roast for 30 minutes, or until crunchy on top. This recipe makes enough for two chickens, so we usually freeze half for another roast.