Perfect for celebration is this roasted chicken with apples and chestnuts stuffing. Cooking is not as complicated as it looks because of the amount of ingredients used like the apples, chestnuts, carrots, ground pork and seasonings. Those are just stuffing mixture and all you have to do is to saute some the pork and vegetables then mix them with the rest of the ingredients and stuff it in the chicken then roast it in the oven.
To make the roasted chicken; Rub Magic Sarap on chicken and marinate for at least 6 hours. In a pan heat olive oil and butter. Add carrots and onions and cook until soft. Add garlic and ground pork and cook until brown. Then add chestnuts, apples and raisins and cook some more. Season with Magic Sarap and cinnamon powder. Then add bread crumbs and mix. Turn off heat and cool. Add eggs to the mixture and mix well. Stuff the mixture to each chicken cavity. Season chicken with more Magic Sarap then roast in a the oven. Then baste with Magic Sarap dissolved in water Repeat every 20 minutes and brush with melted butter on the last 5 minutes of baking. To see the complete recipe with list of ingredients, continue reading.
How to Cook Roasted Chicken with Apples and Chestnuts Stuffing
Ingredients
- 2 whole dressed chicken at least 1 1/4 kilos each
- 4 Tbsp. Maggi Magic Sarap or any granuled seasonings
For the stuffing:
- 2 Tbsp olive oil
- 2 Tbsp. butter
- 1 cup diced carrots
- 1 cup chopped onions
- 2 Tbsp minced garlic
- 1/4 kilo ground pork
- 1 cup chopped roasted chestnuts
- 2 medium apples peeled, cored and chopped
- 1/2 cup raisins
- 4 tsp. Magic Sarap or any granuled seasonings
- 2 tsp. cinnamon powder
- 1/2 cup Japanese breadcrumbs
- 2 eggs
- 4 tsp. Magic Sarap or any granuled seasonings
For the gravy:
- Pan drippings
- 1/2 cup all-purpose flour
- 2 cups water
- 2 tsp. soy sauce
- 1 tsp. Magic Sarap or any granuled seasonings
- 1 small can sliced button mushrooms
Instructions
How to make Roasted Chicken with Apples and Chestnuts Stuffing:
- Rub Magic Sarap on chicken and marinate for at least 6 hours.
- In a pan heat olive oil and butter. Add carrots and onions and cook until soft.
- Add garlic and ground pork and cook until brown.
- Then add chestnuts, apples and raisins and cook some more.
- Season with Magic Sarap and cinnamon powder. Then add bread crumbs and mix.
- Turn off heat and cool. Add eggs to the mixture and mix well.
- Stuff the mixture to each chicken cavity.
- Tuck chicken wings under the breast to prevent it from burning.
- Tie each chicken legs together to keep its from and seal the cavity with toothpicks to prevent the stuffing from oozing out.
- Season chicken with more Magic Sarap then roast in a 350 °F oven for about 1 hour and 30 minutes.
- After the first 30 minutes, baste with Magic Sarap dissolved in water (about 1:3 ratio, for every 1 Tbsp. Magic Sarap, 3 Tbsp. water.)
- Repeat every 20 minutes and brush with melted butter on the last 5 minutes of baking.
- Let rest before serving with gravy on the side.
To make the gravy:
- Collect the chicken drippings from the baking pan and transfer to a small saucepan and heat over low fire.
- Add flour and mix well. Add water and stir to prevent the lumps.
- Season with Magic sarap and soy sauce then add the sliced mushrooms and stir cook for a few minutes. Serve hot beside the roasted chicken.
