Pearl Chicken with Chestnut Filling

Ingredients

• 150 g cooked chestnuts (vacuum packed)
• 2 stale rolls
• 120 ml milk
• 1 Shallot
• 50 g mushrooms
• 1 tbsp butter
• 150 g veal patty
• 1 egg
• 1 tsp dried thyme
• Salt
• Pepper
• 1 pearl chicken (about 1.4 kg)
• breadcrumbs as needed
• 4 tbsp melted butter

Instructions

1. 1.

   Chop the chestnuts. Slice the rolls and pour hot milk over them; let cool. Meanwhile, peel and finely dice the shallot. Clean and finely dice the mushrooms. Sauté the shallot and mushrooms in hot butter until translucent, then add to the soaked bread. Add the veal patty, chestnuts, egg, and thyme; season with salt and pepper and mix well. Add breadcrumbs if needed and adjust seasoning.

2. 2.

   Preheat the oven to 180 °C (356 °F) with both top and bottom heat.

3. 3.

   Rinse the pearl chicken and pat dry. Stuff it with the prepared mixture and tie with kitchen twine. Brush all over with butter, season with salt and pepper, and place in a roasting pan. Roast for about 1 hour, occasionally adding water as needed. Brush with remaining butter midway and spoon roast juices over the bird periodically.