Brick Roasted Chicken With Chestnut Stuffing And Ch

Name: Brick Roasted Chicken With Chestnut Stuffing And Chicken Jus Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x chickens - (3 lbs ea); 4 Tbsp. oil; 2 x garlic cloves mashed; 2 Tbsp. marjoram minced Zest of 2 lemons; 2 Tbsp. oil Chestnut Stuffing (see recipe); 2 ounce extra virgin olive oil Reserved bones from chicken; 8 x garlic cloves; 1 c. roughly minced shallots; 1 c. white wine; 1 c. port wine; 1 quart chicken stock; 1 quart veal stock; 2 ounce extra virgin olive oil; 2 ounce butter Salt to taste Freshly-grnd black pepper to taste Polenta cakes Sauteed Swiss chard

Servings: persons

2 x chickens - (3 lbs ea)
4 Tbsp. oil
2 x garlic cloves mashed
2 Tbsp. marjoram minced Zest of 2 lemons
2 Tbsp. oil Chestnut Stuffing (see recipe)
2 ounce extra virgin olive oil Reserved bones from chicken
8 x garlic cloves
1 c. roughly minced shallots
1 c. white wine
1 c. port wine
1 quart chicken stock
1 quart veal stock
2 ounce extra virgin olive oil
2 ounce butter Salt to taste Freshly-grnd black pepper to taste Polenta cakes Sauteed Swiss chard

1
Preheat oven to 450 degrees.
2
Cut backs, collarbones and wing tips from chickens and reserve.
3
In a bowl combine oil, garlic, marjoram, and lemon zest.
4
Place chicken in marinade and marinate for up to 12 hrs.
5
In a warm skillet heat oil and place chicken skin-side down.
6
Wrap a brick or possibly weight in foil and place on top of each piece of chicken.
7
Reduce heat and brown chicken slowly.
8
When skin is proportionately browned, turn chicken over, pour off fat, and replace brick on top of chicken.
9
Place skillet in oven for about 20 min or possibly till chicken is cooked through.
10
Chicken Jus: Heat a casserole and add in extra virgin olive oil.
11
Adds reserved bones and begin browning.
12
Reduce heat to avoid burning.
13
Continue to brown for about 20 min.
14
Add in garlic and shallots and roast for 10 min.
15
Pour off fat and add in wine and port.
16
Reduce to near dry.
17
Add in stocks and reduce to desired consistency.
18
Strain through a sieve.
19
Finish with oil and butter.
20
Season with salt and pepper to taste.
21
Assembly: Plate chicken with Chestnut Stuffing, Chicken Jus, polenta cakes, and sauteed Swiss chard.
22
This recipe yields 4 servings.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 x chickens - (3 lbs ea), 4 Tbsp. oil, 2 x garlic cloves mashed, 2 Tbsp. marjoram minced Zest of 2 lemons, and more.

Yes, Brick Roasted Chicken With Chestnut Stuffing And Chicken Jus Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brick Roasted Chicken With Chestnut Stuffing And Chicken Jus Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions