Roast Chicken with Pistachio & Cranberry Stuffing Recipe

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Ingredients:

1. 2 (about 1.5kg each) whole fresh chickens
2. 2 tsp olive oil
3. Sea salt & freshly ground black pepper
4. 1 bunch fresh continental parsley
5. Pistachio & cranberry stuffing
6. 1 1/2 tbs olive oil
7. 2 small brown onions, halved, finely chopped
8. 75g (1/2 cup) Craisins (dried cranberries), finely chopped
9. 55g (1/3 cup) unsalted pistachio kernels, finely chopped
10. 2 garlic cloves, crushed
11. 245g (3 1/2 cups) fresh breadcrumbs (made from day-old bread)
12. 2 eggs, lightly whisked
13. 1/3 cup finely chopped fresh continental parsley

Method:

• To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.
• Preheat oven to 190°C. Rinse chicken cavities under cold running water. Pat dry with paper towel inside and out.
• Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string.
• Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper.
• Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 10 minutes to rest. Place chickens on serving platters and serve with pistachio stuffing and parsley.