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Mix up your Christmas dinner this year with this incredible festive centrepiece. Chicken is stuffed with brie and cranberry before being wrapped in bacon, then roasted until juicy and golden. Serve this budget-friendly main with all the trimmings. See method
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Heat the oven to gas 5/195˚C/175˚C fan. Put the nuts, garlic, bread, thyme and Brie into a food processor and blitz to rough crumbs, then add the cranberry sauce, season well and blitz until just combined.
Stuff a quarter of the stuffing into the cavity of the bird, but make sure it doesn’t completely fill the cavity, so there is enough room for air to circulate inside.
Make two pockets under the skin of the breast, then stuff each with 2 tbsp of the stuffing. Lay the bacon over the skin of the breasts in a criss-cross or woven pattern, then season all over and drizzle over a little olive oil. Put the chicken into a roasting dish and roast for 1 hr 10 mins. Lightly cover the bacon after 20 mins or so with foil if starts to get too dark.
Meanwhile, put the remaining stuffing into a small 20cm-diameter baking dish. After the chicken has been cooking for 1 hr 10 mins, add the stuffing to the oven and cook for another 20-25 mins until golden and crisp and the juices in the thickest part of the chicken leg are running clear. Allow to rest, loosely covered with foil, on a board for 15 mins before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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