Stuffed chicken for Christmas

If this Christmas you want to enter through the front door, this is your recipe, a stuffed chicken that is the easiest to make, you just have to ask your butcher to bone the chicken and the rest is a breeze, never better said.

Ingredients: 6-8 servings

Difficulty: easy

Time: 20 minutes + baking

Ingredients:

1 free-range chicken of 2.5 kg

500 g minced pork

125 g block of foie

2 large onions

12 pitted prunes

6 dried apricots

12 dried cranberries

40 g pistachios

2 slices of crustless bread

Milk

50 ml port wine

200 ml chicken broth

Potatoes to accompany

Extra virgin olive oil

Black pepper

Salt

Preparation:

The most important thing is to ask the butcher to bone the chicken, although we can also do it ourselves. Once we have the boneless chicken we focus on the filling, in a bowl we add the plums, dried apricots, cranberries and chopped pistachios.

Season the minced pork with salt and pepper, drain the slices of bread previously soaked in milk and add them to the meat, mix well. Add the diced foie block and mix carefully not to break up the foie block too much.

We add the meat to the bowl of dried fruits and mix until all the ingredients are well distributed.

We sew the top part of the chicken, season it with salt and pepper inside and add a splash of the total amount of port wine, we begin to stuff it with the farce, pressing so that all the filling is distributed evenly inside the chicken. We sew the back of the chicken and the skin if it has been torn when boning it. We flanged it so that it maintains its shape when baked. Season with salt and pepper and place on a baking tray with a bed of julienned onions, add a splash of oil, pour 200 ml of chicken broth and place in the oven preheated to 220ºC with up-and-down heat for 2 hours. When cooking, we put the potatoes in the lower part of the oven so that they cook. Strain and reduce the sauce along with the rest of the Port.

We present the chicken in slices, along with the potatoes, onion and sauce.