Imagine a dish that transforms an ordinary chicken into a culinary masterpiece - crispy golden skin, incredibly juicy meat, and a luxurious chestnut stuffing that will make your taste buds dance with joy! This Brick Roasted Chicken isn't just a recipe; it's a gastronomic experience that promises to elevate your home cooking from mundane to magnificent. Whether you're looking to impress dinner guests or treat your family to a restaurant-quality meal, this recipe is your ticket to becoming a kitchen superstar.
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken
- 1 cup chestnuts, roasted and chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cups bread crumbs
- 1/4 cup fresh parsley, chopped
- 1 tsp thyme
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 425°F (218°C). Place a heavy cast-iron skillet or brick-style roasting pan in the oven while it heats.
- Prepare the stuffing by combining roasted and chopped chestnuts, chopped onion, diced celery, bread crumbs, fresh parsley, thyme, salt, and pepper in a large mixing bowl. Mix thoroughly until ingredients are well incorporated.
- Carefully clean the whole chicken, removing giblets and patting the skin dry with paper towels. Season the chicken inside and outside with salt and pepper.
- Gently stuff the chicken cavity with the chestnut stuffing mixture, being careful not to overfill. Truss the chicken with kitchen twine to keep the stuffing secure and ensure even cooking.
- Remove the hot skillet from the oven and drizzle olive oil across its surface. Carefully place the stuffed chicken breast-side up in the hot pan.
- Drizzle additional olive oil over the chicken skin and sprinkle with extra salt and pepper for added flavor and crispy skin.
- Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Remove the chicken from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.
- Carefully transfer the chicken to a serving platter, remove the twine, and serve with the flavorful chestnut stuffing.
Tips
- Use a heavy cast-iron skillet or brick-style roasting pan to ensure even heat distribution and create that coveted crispy skin.
- Pat the chicken completely dry before seasoning to help achieve maximum crispiness.
- Don't rush the resting period after cooking - those 15-20 minutes are crucial for redistributing juices and ensuring tender meat.
- Use a meat thermometer to accurately check the internal temperature, aiming for exactly 165°F (74°C) at the thickest part of the thigh.
- For extra flavor, consider toasting your chestnuts before chopping to enhance their nutty profile in the stuffing.
- Truss the chicken carefully to help it cook evenly and keep the stuffing intact during roasting.
- If the skin starts browning too quickly, loosely cover with aluminum foil to prevent burning while continuing to cook.
Nutrition Facts
Calories: 613kcal
Carbohydrates: 41g
Protein: 40g
Fat: 29g
Saturated Fat: 6g
Cholesterol: 100mg
