INGREDIENTS
- Half a garlic clove, minced
- 1 medium onion, diced
- 1 medium carrot, diced fine brunoise (1/16th inch cubes)
- 100 grams oyster mushrooms, diced
- 1 pound ground pork
- 2 roasted red bell peppers, diced
- 1/4 cup sliced black olives
- 1/8 cup raisins
- 1 tablespoon flour
- 1 large egg
- Sliced onion rings (for roasting)
- 1 4 pound deboned chicken (try to get one that has been deboned whole, without any slits or slices along the back)
- Salt, freshly cracked black pepper, Spanish paprika for seasoning
- Melted butter
DIRECTIONS
- In a pan over medium heat, warm the oil. Add the garlic, onions and carrots and saute until softened, around 3 minutes.
- Add the mushrooms and saute until they release their juices. Transfer the mixture to a large bowl and set aside to cool completely.
- Add the pork, chorizo, bell pepper, olives, raisins, 2 teaspoons salt, 1 teaspoon black pepper, flour and egg to the cooled vegetable mixture. Using clean hands, mix until well combined.
- Preheat the oven to 350 F/180 C. Season the chicken with salt, pepper and paprika and place on a surface breast side up. Stuff the chicken with filling. Tuck the wings under the chicken (as if it looks like it’s taking a restful nap with its “arms” behind its “head”) and truss chicken with twine.
- Line a roasting pan with the onion rings. Place the chicken on top. Brush with melted butter and sprinkle with salt.
- Roast for about 1 hour and 15 – 20 minutes. Discard trussing strings and let rest for 5 to 10 minutes to allow for carryover cooking (the heat will still continue the cook the chicken even if it has been removed from the oven). Carve and serve.
Source : The Hungry Giamt
Share It To Your Friends!
Loading...
