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Stuffed Chickens with Gingerbread and Chestnuts
This festive roast for eight pairs two chickens with a spiced stuffing of gingerbread, chestnuts, thyme and sausage meat, lifted by a splash of Armagnac. The Ultra Pro 5.7 l holds both birds together and roasts them covered before a spell uncovered 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 press it with the Tupperware Garlic Press over the Tupperware Allegra Bowl 3.5 l. Strip in the thyme leaves.
Roughly crush 250 g (9 oz) of the chestnuts in the Tupperware SuperSonic Chopper, then tip them into the bowl with the diced gingerbread and the sausage meat; season with salt and pepper and mix well.
Fill the cavity of each chicken with the stuffing and close the opening with cocktail sticks. Set them 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. Cover 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, replace the lid and leave to rest for 15 minutes before carving.
