Perfect Pistachio Stuffed Chicken

Description

Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE

This nutty twist on a suppertime classic is a staple in many British households. Tart apples pair with sage and coriander to create a surprisingly unexpected blend that’s sure to command the attention of even the most distractable diner. And as Alice whiles away the hours in a world of her own, this chicken will be soaking up the flavors of pistachio, almond, and pork. This protein-packed meal is guaranteed to give dreamers of all ages the energy they need to embark on their next grand adventure. Cheerio!

Ingredients

• 8 tablespoons salted butter, divided
• ½ pound ground pork
• 1 cup raw pistachios, roughly chopped
• ¼ cup ground almonds
• ½ tart apple, such as Granny Smith, finely chopped
• 2 tablespoons chopped sage leaves (about 2 stalks)
• 1 teaspoon ground coriander
• ½ teaspoon allspice
• 1 teaspoon salt
• Freshly ground black pepper
• Zest and juice of 1 lemon
• 1 whole chicken (4 to 6 pounds)
• ½ cup stock (chicken or vegetable)

Directions

1. In a large sauté pan over medium-high heat, melt 4 tablespoons of the butter.
2. Add the pork, pistachios, almonds, apples, sage, coriander, allspice, salt, black pepper (to taste), and lemon zest.
3. Sauté until the pork is cooked through, about 5 to 7 minutes.
4. Set aside to cool.
5. Place the chicken in a shallow roasting pan, pat dry, and set aside.
6. Preheat the oven to 400°F.
7. When the stuffing is cool enough to handle, loosely pack both cavities of the chicken, and close with toothpicks or lacers and twine.
8. Rub the additional 4 tablespoons of butter under the breast skin, being careful not to tear the skin, and over the remainder of the bird.
9. Pour the stock and the juice of the lemon into the bottom of the pan.
10. Reserve any leftover stuffing for serving.
11. Roast for about 1 ½ hours or until the stuffing temperature reaches 165°F.
12. Baste with the pan juices, and rotate every half-hour.
13. Note that the temperature will rise up to an additional 5°F while resting.
14. When the chicken is done, remove it to a platter, tent with foil, and allow it to rest for 20 minutes before carving.
15. Strain the pan juices, and serve them as a sauce or toss them with the extra stuffing.
16. Serve with rice and roasted vegetables.
17. The stuffing and pan juices can be tossed with the rice or scattered over the carved chicken pieces.

Yield: 6 servings