Roast chicken with gingerbread and chestnuts
Poulet rôti pain d'épices et châtaignes
8 personnes
Facile
€€ - €€€
650-750 kcal/portion
Préparation
In a mixing bowl (Allegra Bowl 3.5 l), press the peeled garlic cloves (Garlic Press) and strip the thyme sprigs.
Add the gingerbread cut into cubes, 250 g of coarsely chopped chestnuts (SuperSonic ® chopper large), the sausage meat, salt, pepper, and mix (Ergo Mixing Spoon).
Stuff the inside of the chickens with this preparation and close them with toothpicks. Put the chickens in a dish (UltraPro 5.7 l) and baste them with the Armagnac.
Place knobs of butter on top, add the remaining chestnuts around, salt, pepper, and cook covered for about 1 hour 30 minutes in the preheated fan oven, Th 6/7 or 200°C.
Discover and finish cooking for about 15 minutes in the oven.
Take the UltraPro out of the oven and let it rest for 15 minutes with the Lid on. Store leftovers in a Gourmet server in the refrigerator.
Ustensiles
Ingrédients
- 2 gousses d’ail
- 2 branches de thym frais
- 200 g de pain d’épices
- 350 g de châtaignes cuites
- 200 g de chair à saucisse
- Sel et poivre
- 2 petits poulets (± 1,6 kg chacun ou 1 gros d’environ 3 kg)
- Cure-dents
- 3 c. à s. d’Armagnac (ou Cognac)
- 50 g de beurre