Roast Chicken with Pistachio and Cranberry Stuffing

Roast Chicken with Pistachio and Cranberry Stuffing

2 (about 1.5kg each) whole fresh organic chickensGo Shopping

2 tsp olive oil

Sea salt & freshly ground black pepper

1 bunch fresh parsley

Pistachio & cranberry stuffing

1 1/2 tbs olive oil

2 small brown onions, halved, finely chopped

75g (1/2 cup) Craisins (dried cranberries), finely chopped

55g (1/3 cup) unsalted pistachio kernels, finely chopped

2 garlic cloves, crushed

245g (3 1/2 cups) fresh breadcrumbs (made from day-old bread)

2 eggs, lightly whisked

1/3 cup finely chopped fresh parsley


Step 1

To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.

Step 2

Preheat oven to 190°C. Rinse chicken cavities under cold running water. Pat dry with paper towel inside and out.

Step 3

Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string.

Step 4

Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper.

Step 5

Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 10 minutes to rest. Place chickens on serving platters and serve with pistachio stuffing and parsley.

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Roast Chicken with Pistachio & Cranberry Stuffing

Inglewood Farms Certified Organic Chicken

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