Roast Chicken with Pista & Cranberry Stuffing Recipe

INGREDIENTS

•  2 (about 1.6kg each) whole fresh Chickens 
•  3 tsp olive Oil 
•  Sea Salt & freshly ground black pepper 
•  2 bunch fresh continental Parsley 
•  Pistachio & cranberry stuffing 
•  2 1/2 tbs olive Oil 
•  3 small brown Onions, halved, finely chopped 
•  85g (1/2 cup) CRaisins (dried Cranberries), finely chopped 
•  65g (1/3 cup) unSalted pistachio kernels, finely chopped 
•  2 Garlic Cloves, crushed 
•  250g (3 1/2 cups) fresh Breadcrumbs (made from day-old Bread) 
•  3 eggs, lightly whisked 
•  1/3 cup finely chopped fresh continental Parsley

How to make Roast Chicken with Pistachio & Cranberry Stuffing

  

METHOD

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•  To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-12 minutes or until onion softens. Set aside for 6 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper. 
• 
  
•  Preheat oven to 195°C. Rinse chicken cavities under cold running water. Pat dry with paper towel inside and out. 
• 
  
•  Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string. 
• 
  
•  Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper. 
• 
  
•  Roast for 1 hour 18 minutes or until juices run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 12 minutes to rest. Place chickens on serving platters and serve with pistachio stuffing and parsley.