- 1 5 lb chicken, whole, giblets removed
- /2 cup olive oil
- 16 cabbage leaves
- 2 cups boiled or steamed chestnuts
- 4 Tbs raspberry jam
- 1/2 cup chestnut puree
- 1/4 lb ground beef
- 3 heaped Tbs ground pork
- 1 heaped Tbs chopped cooked ham or crispy chopped bacon
- 1 egg
- 1 truffle
- 4 scallions, chopped
- 2 Tbs olive oil
- 4 cups chicken broth
- 4 Tbs butter
- 2 Tbs finely chopped herbs
- salt
- pepper
- Pre-heat oven to 400°F.
- Season the chicken with salt and pepper, sprinkle 1 Tbs fresh chopped herbs inside and place in a roasting pan.
- Cook in the middle rack for about 2½ hours. Use 2 cups of the broth - a little at a time - to baste the chicken several times while in the oven.
- Remove from the oven and cover in foil to keep warm while preparing the sauce and finishing the side vegetables. Slice before serving.
Add the raspberry jam to the juices in the pan. and boil for a few minutes. Pass the sauce through a sieve, adjust seasoning if needed. Serve in a bowl.
Preparing the stuffing- Heat 2 Tbs olive oil in a pan over a medium heat. Add scallions , all ground meat and ham. Saute, stirring frequently, until meat is cooked but not browned. Drain and place in a bowl.
- Add egg, truffle, chestnut puree and 1 Tbs chopped herbs. Season with salt and pepper to your taste. Mix.
- Blanche the cabbage leaves for 2 minutes in boiling water. Drain, wash with cold water and drain again.
- Place a little stuffing in the middle of each one. Tie and poach in 2 cups of chicken broth - one or two at a time.
- Heat 2 Tbs of butter in a pan over a medium heat and saute the cabbage parcels before serving.
- Heat other 2 Tbs butter in another pan. Saute the whole cooked chestnut until they begin to turn golden brown.
Transfer the roasted chicken to a serving dish and place the cabbage parcels and chestnuts around and the sauce in a bowl on the side.
Nutrition Facts
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
If you find preparing the stuffed cabbage too challenging, just steam the shredded cabbage leaves, season and saute lightly in butter. Make quenelles - oval shaped, slightly flattened meatballs - with the stuffing and cook them in the boiling chicken broth as you would have done with the cabbage parcels.
It would be easy to over-brown chicken when roasting at high for a long time. Protect the top of the chicken, if necessary, with aluminum foil slightly rubbed with goose fat. Remove all foil for the last 45-30 minutes to achieve that golden color signal of a perfect roast.
