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5 from 2 votes

How to Cook Roasted Chicken with Apples and Chestnuts Stuffing

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Chicken Recipe
Cuisine: Western
Servings: 10 servings
Author: Manny

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.