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Roast Chicken with Gingerbread and Chestnut Stuffing
A festive roast for eight: two chickens packed with a spiced stuffing of gingerbread, chestnuts, thyme and sausage meat, finished with a splash of Armagnac. The Ultra Pro 5.7 l holds both birds side by side and roasts them covered, so the meat stays moist before a short uncovered spell browns the skin.
- Total time
- 140 min
- Prep
- 20 min
- Cook
- 105 min
- Rest
- 15 min
Ingredients
Method
Heat the oven to 200 °C (400 °F), fan setting.
Peel the garlic and crush it with the Tupperware Garlic Press into the Tupperware Allegra Bowl 3.5 l. Strip in the thyme leaves.
Roughly chop 250 g (9 oz) of the chestnuts in the Tupperware SuperSonic Chopper. Add them to the bowl with the diced gingerbread and the sausage meat, season with salt and pepper and mix well.
Spoon the stuffing into the cavity of each chicken and close the opening with cocktail sticks. Set the chickens in the Tupperware Ultra Pro 5.7 l and pour the Armagnac over them.
Dot the birds with the butter, scatter the remaining 100 g (3 1/2 oz) chestnuts around them and season. Put the lid on and roast for about 1 hour 30 minutes.
Take off the lid and roast for about 15 minutes more to brown the skin. Remove the Ultra Pro from the oven, put the lid back on and leave to rest for 15 minutes before carving.
