Cranberry-and-walnut-stuffed roast chicken
Give your family the gift of a deliciously fragrant cranberry-and-walnut stuffed roast chicken this Christmas. We share an easy recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.astralchicken.com.
Cooking tools:
- Food processor
- Carving knife
- Chef's knife
- Cutting board
- Oven
- Skillet
- Stockpot
- Baking sheet
- Aluminum foil
- Butcher's twine
- Mixing bowl
- Colander
- Serving platter
- Pitcher
- Measuring spoon
- Measuring cup
- Kitchen scale
- Saute pan
- Serving bowl
- Spoon
- Tongs
- Kitchen towel
Ingredients
- 8 slices of brown bread
- 30g butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp (2.5ml) thyme (fresh or dried)
- 100g walnuts, roughly chopped
- 100g cranberries
- 1 egg
- salt
- pepper
- 1 onion, cut into 0.5cm rounds
- 1 whole chicken
- 40g butter, softened
- 1 tsp (5ml) thyme
- 1 garlic clove, minced
- 1/2 cup (125ml) chicken stock
- 400g green beans, trimmed
- 1 garlic clove, finely chopped
- 200ml homemade or store-bought cranberry sauce, heated
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