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Stuffed Roast Chicken with Nuts and Dried Fruit
Ground pork, ham and bacon are worked with walnuts, almonds, cranberries and dates into a rich stuffing for a whole chicken, held together and roasted in the Tupperware Ultra Pro dish. A glaze of beef stock and mandarin juice, brushed on halfway through, keeps the skin glossy as it finishes in the oven.
- Total time
- 160 min
- Prep
- 30 min
- Cook
- 120 min
- Rest
- 10 min
Ingredients
Method
Clean the chicken thoroughly, season with salt and pepper, and set aside.
Grind the pork, ham and bacon together and set aside.
Heat a little oil in a Tupperware pan, brown the onion, then add the garlic and tomato halfway through and fry a few minutes more. Add the ground meats and cook, stirring constantly, until browned and no longer releasing liquid.
Stir in the parsley, walnuts, almonds, cranberries and dates, season and cook covered over moderate heat for at least 20 minutes. This stuffing can be made a few days ahead.
Pack the stuffing into the chicken cavity, pressing it in firmly.
Rub the chicken all over with the melted butter, honey, soy sauce and Worcestershire sauce, place it in a Tupperware Ultra Pro dish and roast in an oven preheated to 180 °C (350 °F) for 1 1/2 hours.
Mix the beef consommé with the mandarin juice, brush it over the chicken and roast for a further 30 to 40 minutes. Let it rest for 10 minutes before carving.
