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1/2 cup (95g / 3 oz) wild rice
15 pitted prunes, quartered
2 tbsp port
1/3 cup (45g / 1.5 oz) hazelnuts
30g (1 oz) butter
4 spring onions, finely chopped
1/2 green apple, coarsely grated
1/2 tsp grated orange rind
1/2 tsp ground cardamom
1 egg, lightly beaten
1.5kg (3 lb) chicken
30g (1 oz) butter, extra, melted |
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Method :
Place the
rice in a pan and add enough boiling water to come 2.5 cm (1 inch) above
the rice. Bring to the boil and cook for 10 minutes. Remove from the
heat, cover and leave for 60 minutes, then drain well. Preheat the oven
to moderate 180C (350F / Gas 4). Combine the prunes and ports in a bowl,
cover and set aside. Bake the hazelnuts on a baking tray for 8 minutes.
Wrap in a tea towel and rub off the skins. Coarsely chop the hazelnuts.
Melt the
butter in a pan and add the spring onion. Cook over low heat, stirring,
for 2 minutes, or until soft. Remove from the heat and mix in the rice,
prunes, port, hazelnuts, apple, orange rind, cardamom and beaten egg.
Season with salt and pepper. Wipe the chicken and pat dry with paper
towels. Spoon the stuffing into the cavity and close the cavity with a
toothpick or skewer. Tie the wings and drumsticks securely in place with
kitchen string. Place on a rack in a deep baking dish. Brush the chicken
with the extra melted butter and roast for 80 minutes, or until browned
and tender. Cover loosely with foil and leave in a warm place for 10
minutes. Remove the toothpicks and string before carving.
Serves 4
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