A ‘mock’ turkey. Cooking two or three chickens at once allows for leftovers next day.
For the stuffing
| 2 Tbsp | Olive oil |
| 1 large | Shallot, diced |
| ¾ cup | Fresh breadcrumbs, or cooked long grain rice |
| ½ cup | Craisins (Main) |
| ½ cup | Pistachio nuts, chopped (Main) |
| 1 small | Egg, lightly beaten |
For the chicken
| 1 ½ kgs | Chicken (Main) |
| 1 Tbsp | Olive oil |
Directions
- Heat the oil and sauté the shallot on medium, until softened. Combine with the breadcrumbs or cooked rice, craisins, pistachios and egg.
- Preheat the oven to 180C. Lightly oil a roasting pan.
- Pat the chicken dry inside and out. Brush with oil and season with salt and pepper. Stuff the chicken cavity and truss or tie the bird with string. Place the chicken, breast-side up, in the pan. Roast for about 1 hour 15 minutes, until cooked. Cover with foil and stand for 10 minutes before carving.
- Great served with Five-spice Cranberry Sauce, below.
Five-spice cranberry sauce
Place 500g frozen cranberries in a saucepan with ¼ cup orange juice, 2 tablespoons brown sugar and ¼ teaspoon of Chinese Five-spice. Bring to the boil, stirring until the berries start to split. Cool then cover and refrigerate until ready to serve.Serves 6-8
