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1
Get the ingredients.together.
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2
Start soaking the cranberries in the rum and wash the brown rice really well
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3
Put two pans on - one for the rice and another for the chestnuts.
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4
Use a sharp knife to cut a cross in each chestnut (it will help with peeling later)
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5
Cook the brown rice - according to packet instructions but usually 1:3 rice:water and 40 mins.
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6
And the chestnuts in boiling water for 20 mins.
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7
Melt the butter in a pan, add salt and pepper
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8
Add the onions, garlic, cook over a moderate heat and after a couple.of minutes add the chopped celery.
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9
You'll have 3 pans on the go now so it's a perfect moment to pour yourself a glass of chilled white wine and cross your fingers
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10
Add the cranberries, rum and chopped herbs.
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11
Chop the apple into small pieces and add to the pan.
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12
Stir well, lower the heat to minimum and leave to simmer for 5 minutes
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13
And the herbs
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14
Add the chicken stock, cover and leave to simmer for 15 minutes
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15
After 20 mins turn the chestnut pan off, salvage the chestnuts and peel - thanks to the cuts you made before boiling, peeling will be super easy
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16
Chop the easily peeled chestnuts
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17
And add to the pan
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18
Now the rice should.be ready too.
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19
Drain and add to the pan
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20
Stir well and pre-heat the oven to 200A
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21
Put the chicken on the oven rack over the oven tray.
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22
Stuff the chicken
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23
And then add salt and black pepper
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24
Put the chicken in the.oven.
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25
Leave heat top amd bottom for 40 mins
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26
And then turn to bottom heat only for 50 mins
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27
Take out and leave to rest for half an hour
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28
Cut, serve and enjoy.
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29
The stuffing is so moist that you won't need gravy.
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30
Just eat as it is - with a simple salad if you want a side.
