Roasted chicken with chestnut stuffing

The flavor and texture of raspberry jam and chestnuts make this roasted chicken an ideal addition to the menu for a family celebration.

Roasting the chicken

1. Heat the oven to 350-375°F.
2. Season the chicken with salt and pepper, sprinkle 1 Tbs fresh chopped herbs inside and place in a roasting pan.
3. Cook in the middle rack until done, about 2 1/2 hours. Use 2 cups of the broth, a little at a time, to baste the chicken several times while in the oven.
4. Remove from the oven and cover in foil to keep warm while preparing the sauce and finishing the side vegetables. Slice before serving.

The sauce

Add the raspberry jam to the juices in the pan. and boil for a few minutes. Pass the sauce through a sieve, adjust seasoning if needed. Serve in a bowl.

Preparing the stuffing

1. Heat 2 Tbs olive oil in a pan over a medium heat. Add scallions , all ground meat and ham. Saute, stirring frequently, until meat is cooked but not browned. Drain and place in a bowl.
2. Add egg, truffle, chestnut puree and 1 Tbs chopped herbs. Season with salt and pepper to your taste. Mix.

On the side

1. Blanche the cabbage leaves for 2 minutes in boiling water. Drain, wash with cold water and drain again.
2. Place a little stuffing in the middle of each one. Tie and poach in 2 cups of chicken broth - one or two at a time.
3. Heat 2 Tbs of butter in a pan over a medium heat and saute the cabbage parcels before serving.
4. Heat other 2 Tbs butter in another pan. Saute the whole cooked chestnut until they begin to turn golden brown.

Serving

Transfer the roasted chicken to a serving dish and place the cabbage parcels and chestnuts around and the sauce in a bowl on the side.