Pear Stuffed Roast Chicken
Top Rated Recipe
Key Details:
prep time: 30 minutes
Cook time: 1 hour 25 minutes
Difficulty Level: Moderate
Course: Main Course
Cuisine: British
Key Ingredients:
Green and red USA pear
Whole chicken with skin
Chicken mince
Almonds
Butter
Potato
Carrots
About Pear Stuffed Roast Chicken
Table of Contents
Come Christmas make
this roast chicken – your chicken will eat it up in no time
- Red USA pear ½
- Green USA pear ½
- Whole chicken with skin 1
- Chicken mince ½ cup
Step 1.Preheat oven at 200°C. Grease a baking tray with some oil.
Step 2.Heat 1 tbsp oil in a non-stick pan, add 1 tbsp garlic and sauté till golden. Add onion and sauté till translucent. Switch off heat and cool.
Read MoreIngredients
- Red USA pear ½
- Green USA pear ½
- Whole chicken with skin 1
- Chicken mince ½ cup
- Oil 1½ + for greasing and drizzling
- Garlic, chopped 2 tbsps
- Medium onion, finely chopped 1
- Salt to taste
- Black peppercorns, crushed to taste
- Mixed dried herbs 1 tsp
- Almonds, chopped 8 to 10
- Worcestershire sauce ¼ cup
- Butter 2 tbsps
- Lemon juice ½ tbsp
- Large potato, cut into wedges 1
- Small carrots, cut into 1 inch pieces 2
How to Make Pear Stuffed Roast Chicken (Stepwise Photos)
Method
- Preheat oven at 200°C. Grease a baking tray with some oil.
- Heat 1 tbsp oil in a non-stick pan, add 1 tbsp garlic and sauté till golden. Add onion and sauté till translucent. Switch off heat and cool.
- Discard stem and bottom of both pears, halve, remove core and cut into small pieces.
- Take chicken mince in a bowl. Add pears and mix. Add sautéed garlic-onion mixture and mix well.
- Add salt, crushed black peppercorns and ½ tsp dried mixed herbs and mix. Add almonds and mix well.
- To prepare marinade, take Worcestershire sauce, salt, crushed black peppercorns, remaining garlic, butter, ½ tbsp oil and lemon juice in another bowl and mix well.
- Loosen the skin of whole chicken, put some marinade between the skin and flesh and spread well. Rub remaining marinade over the chicken.
- Seal the head of marinated chicken with toothpicks. Stuff the chicken with onion-pear mixture. Push the chicken legs inside and seal the tail with more toothpicks. Place the stuffed chicken on the greased baking tray.
- Place potato wedges and carrot pieces on the worktop. Sprinkle salt, remaining mixed dried herbs and crushed peppercorns over them and mix. Put the potato-carrot mixture around stuffed chicken and drizzle some oil on top.
- Place the baking tray in preheated oven and roast for 10-15 minutes. Reduce temperature to 150°C and roast for 1 hour, basting some butter after every 15 minutes.
- Remove the tray from the oven, carve the chicken and place them on a serving platter. Serve hot.
Additional Tips and Tricks
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