🍂 Get ready for a taste of autumn with this incredibly flavorful Chicken Stuffed with Chestnuts! 😋 Tender chicken filled with a savory and slightly sweet chestnut stuffing – perfect for a cozy family dinner or a special occasion. ✨ Follow this simple recipe and impress your loved ones! ❤️
This recipe features a whole chicken filled with a delectable stuffing made with roasted chestnuts, aromatic herbs, breadcrumbs, and savory seasonings. The result is a moist and flavorful chicken with a wonderfully textured and nutty stuffing. It's a dish that's sure to become a family favorite, especially during the cooler months.
Preheat your oven to 400°F (200°C). Score an 'X' on the flat side of each chestnut. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until the shells begin to open. Let them cool slightly, then peel and roughly chop them.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
In a large bowl, combine the chopped roasted chestnuts, sautéed onion and garlic, breadcrumbs, chopped parsley, and chopped sage. Pour the melted butter and chicken broth over the mixture. Stir in the lightly beaten egg. Season generously with salt and black pepper. Mix everything together until well combined.
Preheat your oven to 375°F (190°C). Remove the giblets from the chicken cavity. Pat the chicken dry with paper towels. Season the inside of the chicken cavity with salt and pepper.
Loosely fill the cavity of the chicken with the chestnut stuffing. Do not overpack, as the stuffing will expand during cooking. If desired, truss the chicken with kitchen twine to help it cook evenly and maintain its shape.
Rub the outside of the chicken with olive oil and season generously with salt and pepper. Place the stuffed chicken in a roasting pan. You can add vegetables like carrots, potatoes, or celery to the bottom of the pan for extra flavor.
Roast the chicken for approximately 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes to keep it moist and promote browning.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Carve the chicken and serve the chestnut stuffing alongside.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For extra flavor, you can brown the chicken in a skillet before roasting. 🔥
You can customize the stuffing by adding other ingredients like dried cranberries, sausage, or mushrooms.🍄
Make sure the internal temperature of the stuffing also reaches 165°F (74°C) to ensure it's cooked through. ✅
If the chicken skin starts to brown too quickly, you can loosely tent it with aluminum foil. ✨
Serve with your favorite side dishes like roasted vegetables, mashed potatoes, or a fresh salad. 🥗