![Roast Chicken with Pork and Cranberry Stuffing](/on/demandware.static/-/Sites-LCNZ-Library/default/dw64830eb4/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000000261_ENG.png)
Main INGREDIENTS
- Meat
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Rectangular Roaster
Price reduced from
$470.00
to
$329.00
Ingredients
Method
Ingredients
- 1-1.5kg chicken
- 500g pork sausages
- 100g dried cranberries
- 50g pistachio nuts
- ½ onion, chopped
- 1 clove garlic, crushed
- 1 egg
- 25ml butter, melted
- Salt and pepper
- 2 onions, quartered
-
Method
-
1Preheat oven to 190°C/170°C fan/ Gas Mark 5.
-
2Remove the casing from the pork sausages, and place the filling into a bowl. Add the cranberries, pistachios, chopped onion, garlic, egg and butter. Season the mixture well with salt and pepper and mix it together.
-
3Stuff the cavity of the chicken with the pork filling, and tie it closed with string.
-
4Place it in a Le Creuset Rectangular Roaster and scatter the quartered onions around it.
-
5Roll the remaining stuffing into balls and add them to the onions and the chicken in the roasting pan. Drizzle with oil and place into a hot oven. Cook the chicken for 1-1 ½ hours or until the chicken is golden and cooked through.
-
6Serve with the roasted onions and extra stuffing balls.