Roast Chicken with Chestnuts

For the roast chicken with chestnuts, wash and dry the chicken. Rub inside and out with pepper and salt. Preheat the oven to 180° C. Wash the cauliflower. Peel the onion and cut it into small cubes.

Sauté the onion cubes in the butter until translucent. Add the cauliflower and chestnuts and sauté. Remove from heat and let cool.

Mix the masses with veal mince, diced tongue and parsley. Season with salt, pepper and lemon zest and stuff the mixture into the roast chicken. Plug the opening with a wooden stick.

Peel and chop the carrot and shallots.

Heat oil and butter in a roasting pan and brown the chicken in it. Add the prepared vegetables and place the chicken backside up in the oven.

Roast for 30 min, turn the chicken over, brush the breast with honey and deglaze the roasting stock with half of the chicken soup. Roast for another 40 min. until golden brown, brushing with honey repeatedly.

Remove the chicken. Pour the gravy with the remaining soup and bring to a boil on the stove. Puree finely with a hand blender and pass the sauce through a sieve.

Quarter the chicken, scoop out the stuffing with a spoon and serve with the poultry on a platter. Serve the gravy with the roast chicken with chestnuts.

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