Brick Roasted Chicken with Chestnut Stuffing And Chicken

Ready in 1h

Try this Brick Roasted Chicken with Chestnut Stuffing And Chicken recipe, or contribute your own.


4 tb Vegetable oil
2 Cloves garlic; mashed
2 tb Marjoram; chopped
2 Lemons; Zest of
2 tb Vegetable oil
2 lb Chickens; (2 to 3)

Original recipe makes 1 servings



MMMMM---------------------CHESTNUT STUFFING-------------------------- 2 oz Oil 2 oz Butter 1 c Diced carrots 1 c Diced onions 1 c Diced celery 1 tb Chopped fresh marjoram 1 tb Chopped fresh thyme 2 qt Stale focaccia; cut into -1-inch ; cubes 4 oz Chicken stock 4 oz Cider 1 lb Roasted; peeled, and cleaned ; chestnuts cut into ; quarters Salt and pepper; to tasteMMMMM------------------------CHICKEN JUS----------------------------- 2 oz Olive oil Bones from chicken 8 Cloves garlic 1 c Shallots; roughly chopped 1 c White wine 1 c Port wine 1 qt Chicken stock 1 qt Veal stock 2 oz Olive oil 2 oz Butter Salt and pepper; to taste Preheat oven to 450 degrees. Cut backs, collarbones and wing tips from chickens and reserve. In a bowl combine oil, garlic, marjoram, and lemon zest. Place chicken in marinade and marinate for up to 12 hours. In a hot skillet Chef heats oil and places chicken skin side down. Wrap a brick or weight in foil and place on top of each piece of chicken. Reduce heat and brown chicken slowly. When skin is evenly browned, turn chicken over, pour off fat, and replace brick on top of chicken. Place skillet in oven for about 20 minutes or until chicken is cooked through. S: 4 servings CHESTNUT STUFFING: Preheat oven to 400 degrees. Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes. S: 8 servings CHICKEN JUS: Heat a casserole and add olive oil. Adds bones and begin browning. Reduce heat to avoid burning. Continue to brown for about 20 minutes. Add garlic and shallots and roast for 10 minutes. Pour off fat and add wine and port. Reduce to near dry. Add stocks and reduce to desired consistency. Strain through a sieve. Finish with oil and butter. Season with salt and pepper to taste. Assembly: Plate chicken with Chestnut stuffing, Chicken jus, polenta cakes, and sauteed Swiss Chard. Recipe by: CHEF DU JOUR SHOW #DJ9373

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