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This recipe is written for the Tupperware Ultra Pro. See all 121 recipes for the Ultra Pro on this site.

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The quantities are for 8 servings. Use the − and + buttons above the ingredients to adjust them.

Guinea fowl works just as well as chicken here. The stuffing can be made the day before and kept in a sealed Tupperware container in the fridge; stuff the birds just before roasting.

Mains

Roast Chicken with Gingerbread and Chestnut Stuffing

Name: Roast Chicken with Gingerbread and Chestnut Stuffing
Prep time: 15 min
Cook time: 105 min
Total time: 135 min
Yield: 8 servings
Ingredients: 2 garlic cloves; 2 sprigs fresh thyme; 200 g (7 oz) gingerbread loaf (French pain d'épices); 350 g (12.3 oz) cooked chestnuts; 200 g (7 oz) sausage meat; Salt and pepper; 2 small chickens, about 1.6 kg (3.5 lb) each, or 1 large chicken of about 3 kg (6.6 lb); About 45 ml (3 tbsp) Armagnac or Cognac; 50 g (1.8 oz) butter

A festive roast of two chickens filled with a stuffing of spiced gingerbread, chestnuts, sausage meat, garlic and thyme, with more chestnuts roasting in the juices around them. The Ultra Pro 5.7 l fits both birds and roasts them covered so they stay moist, before a short uncovered finish to colour the skin.

In brief Roast Chicken with Gingerbread and Chestnut Stuffing is a mains recipe cooked in the Tupperware Ultra Pro. It takes 135 minutes in total and serves 8 servings.

Total time: 135 min
Prep: 15 min
Cook: 105 min
Rest: 15 min

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Product usedTupperware Ultra Pro

Tupperware Ultra Pro recipes (121)See the product ↗

+ Tupperware Mixing bowl, Tupperware Extra Chef

Ingredients

8servings

2 garlic cloves
2 sprigs fresh thyme
200 g (7 oz) gingerbread loaf (French pain d'épices)
350 g (12.3 oz) cooked chestnuts
200 g (7 oz) sausage meat
Salt and pepper
2 small chickens, about 1.6 kg (3.5 lb) each, or 1 large chicken of about 3 kg (6.6 lb)
About 45 ml (3 tbsp) Armagnac or Cognac
50 g (1.8 oz) butter

Method

Heat a fan oven to 200 °C (400 °F).
In the Tupperware mixing bowl 3.25 l, crush the peeled garlic with the Tupperware garlic press and strip in the thyme leaves.
Add the gingerbread cut into small cubes, 250 g (8.8 oz) of the chestnuts roughly chopped in the Tupperware Extra Chef, the sausage meat, salt and pepper. Mix well with the Tupperware mixing spoon.
Fill the chickens with the stuffing and close the openings with cocktail sticks.
Put the chickens in the Tupperware Ultra Pro 5.7 l, pour over the Armagnac and slip small pieces of butter underneath. Scatter the remaining chestnuts around, season, cover and roast for about 1 hour 30 minutes.
Remove the lid and roast for about 15 minutes more to brown the skin. Take the Ultra Pro out of the oven, put the lid back on and rest for 15 minutes before carving.

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Oven Christmas pork chicken

Roast Chicken with Gingerbread and Chestnut Stuffing

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