Roast chicken with pistachio and cranberry stuffing

Ingredients

Impress your friends and family with this delicious roast chicken with pistachio & cranberry stuffing. It?s perfect as a festive alternative to stuffed

• Nutrition

• 2 (about 1.5kg each) whole fresh chickens
• 2 teaspoons olive oil
• Sea salt & freshly ground black pepper
• 1 bunch fresh continental parsley

Pistachio & cranberry stuffing

• 1 1/2 tablespoons olive oil
• 2 small brown onions, halved, finely chopped 
• 75g (1/2 cup) Craisins (dried cranberries), finely chopped
• 55g (1/3 cup) unsalted pistachio kernels, finely chopped
• 2 garlic cloves, crushed
• 245g (3 1/2 cups) fresh breadcrumbs (made from day-old bread)
• 2 eggs, lightly whisked
• 1/3 cup finely chopped fresh continental parsley

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• Method
• Notes

1. Step 1
   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.
2. Step 2
   Preheat oven to 190°C. Rinse chicken cavities under cold running water. Pat dry with paper towel inside and out.
3. Step 3
   Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string.
4. Step 4
   Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper.
5. Step 5
   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.

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