Pot Roasted Stuffed Chicken
Ingredients
- 1 free-range chicken or 1 capon ⓘ
- 4 ounces fatty pancetta
- 4 ounces prunes ⓘ
- 4 ounces dried fruit
- 1 inch cinnamon stick, ground with ⓘ
- 1/2 whole nutmeg, and ⓘ
- 1/2 inch dried gingerroot ⓘ
- garlic, if you like
- 1/4 teaspoon saffron, soaked in hot water (this can be left out) ⓘ
- 2 glasses good dry white wine ⓘ
- 1 glass verjuice or 1 glass bitter orange ⓘ
- orange peel ⓘ
- For the stuffing ⓘ
- 1 cup fresh breadcrumb ⓘ
- 1/2 cup chopped walnuts or 1/2 cup almonds ⓘ
- 1/2 cup chopped fresh herb (parsley,marjoram,rosemary) ⓘ
- 1 egg ⓘ
- lemon juice ⓘ
- grated lemon peel ⓘ
- 1/2 cup grated parmesan cheese or 1/2 cup mild cheddar cheese ⓘ
- salt
- pepper ⓘ
Instructions
- Moisten the breadcrumbs in a little chicken stock or water and mix with the stuffing ingredients. Taste for seasoning. Stuff into the cavity of the bird.
- Put the chicken, breast side down, in a heavy casserole and pack the prunes and dried fruit around it with the pancetta and the spices and garlic.
- Pour the wine and verjuice(or bitter orange juice)into the casserole, and a little water to come half way up the chicken.
- Add a few scrapings of the orange peel.
- Cover with a tight-fitting lid;if neccesary seal it with a flour and water paste or cover with foil or grease-proof paper.
- Bring to the boil, then simmer gently for 1 1/2 hours, or until the bird is cooked.
- Take the bird out and carve it.Put the pieces in a serving dish with spoonfuls of the stuffing and arrange the prunes and bits of fruit and bacon around it.
- Pour some of the cooking liquid over the chicken and serve hot.
Nutrition & Diet Analysis (per serving)
980
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).