Summary

Ingredients

• 1 onion (s), red
• 400 g chestnut (s), cooked, peeled and vacuum-packed
• 20 g butter
• 1 pear (s), firm
• 2 stalks celery
• 3 sprigs marjoram
• 1 tablespoon honey (acacia)
• 1 pinch (s) salt
• Pepper, freshly ground
• 1 ½ kg chicken, ready to cook
• 30 g clarified butter
• 1 small clove garlic
• 20 g butter
• 200 ml white wine or apple juice
• 400 ml poultry stock
• 150 g crème fraîche

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Instructions

1. Filling:
2. Peel and finely dice the red onion. Halve 250 g chestnuts and sauté together with the onion cubes in hot fat until translucent. Peel and quarter the pear and remove the core. Roughly dice the pulp. Clean the celery, remove the threads, finely dice and mix with the pears and chestnuts. Add the plucked marjoram leaves and honey and season everything with salt and pepper.
3. Chicken:
4. Rinse the chicken thoroughly inside and out, pat dry and season with salt. Stuff the chicken with the chestnut mixture. Cover the opening with a wooden skewer and tie it with kitchen thread. Place the wings and lower legs firmly on the chicken body and tie them with kitchen twine.
5. Steam the chicken in a closed saucepan with a sieve insert over hot steam for 15 minutes. Then place the chicken on the drip pan of the oven and fry it in the preheated oven at 180 degrees, convection 160 degrees, gas mark 3 for about 50 minutes until golden brown. Melt clarified butter and brush the chicken with it every now and then after 30 minutes.
6. Sauce:
7. Puree the remaining chestnuts. Steam the crushed garlic in the hot fat until translucent. Pour in the wine and stock and boil down in an open pot for 10 minutes. First stir the crème fraîche, then the pureed chestnuts into the sauce and season with salt and pepper. Serve the sauce with the chicken.