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Roast Chickens Stuffed with Gingerbread and Chestnuts
Here is a festive roast: two chickens filled with a stuffing of gingerbread, chestnuts, sausage meat, garlic and thyme, surrounded by more chestnuts that brown in the cooking juices. The Ultra Pro 5.7 l holds both birds and cooks them covered so they stay moist, before a short uncovered finish colours the skin.
- Total time
- 135 min
- Prep
- 15 min
- Cook
- 105 min
- Rest
- 15 min
Ingredients
Method
Set 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 dice, 250 g of 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 this stuffing and close them with cocktail sticks.
Place the chickens in the Tupperware Ultra Pro 5.7 l, pour over the Armagnac and tuck small knobs of butter underneath. Scatter the remaining chestnuts all around, season, cover and roast for about 1 hour 30 minutes.
Remove the lid and roast for about 15 minutes more to colour the skin. Take the Ultra Pro out of the oven, put the lid back on and rest for 15 minutes before carving.
