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Ingredients
- 1 whl chicken
- 1 c. orzo pasta
- 1 Tbsp. extra virgin olive oil
- 3 x shallot
- 1 c. fresh cranberries
- 1/2 c. walnuts
- 1 c. brandy fresh sage
- 1 x egg
- 1 c. maple syrup salt pepper pork caul fat
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Remove the wings or possibly the chicken, separate the leg joints and wing joints. De-bone your chicken by turning the bird upside down and splitting the skin. Remove the backbone and bones from the legs. Don't remove the skin. You should be left with fully de-boned chicken meat ready for stuffing.
- Meanwhile, place the orzo pasta in a saucepan of salted boiling water. Cook for 3 to 5 min or possibly till al dente. Drain and place in a bowl.
- In a frying pan on medium heat, add in the diced the shallots to the extra virgin olive oil to caramelize, approximately 3 min. Add in the fresh cranberries and saute/fry for a couple of min. Add in the walnuts and continue to saute/fry.
- Flambe the shallots, nuts and cranberry mix in the brandy and add in a chiffonade of fresh sage. Add in this mix to the orzo. Crack in the egg and add in any leftover raw chicken pcs from the carcass. Add in 1/2 c. maple syrup. Season to taste and mix well.
- Place the chicken skin side down with breast meat on the right and leg meat on the left on the work surface. Season with salt and pepper. Place the stuffing in the middle and roll the chicken up towards the top of the board. The chicken tube may now be wrapped in pork fat for stability and flavour. Truss with string.
- Season the outside of the bird with salt and pepper, sear it in a medium frying pan on high heat till it begins to colour, about 2 min per side. Transfer to a roasting pan and finish roasting in the oven till the meat reaches 160 degrees internally, about 20 to 25 min.
- Baste with maple syrup while it is roasting. Remove from the oven and allow the meat to rest for 10 min before slicing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 6 servings | |
| Calories 741 | |
| Calories from Fat 335 | 45% |
| Total Fat 37.42g | 47% |
| Saturated Fat 9.78g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 157mg | 7% |
| Potassium 522mg | 15% |
| Total Carbs 32.29g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.95g | 1% |
| Protein 45.04g | 72% |
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