- 1 cups chicken stock
- 1 ½ cup couscous
- 1 egg
- 1 pack of bacon
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 cups finely chopped kale
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- 1 tablespoon chopped garlic
- 2 tablespoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 cup finely chopped celery
- 1 cup chopped toasted walnuts
- ½ cup dried cranberries
- ½ cup of butter
- 2 lemons
- 2 Deboned Chickens
- Cook the couscous with 1 cup chicken stock and set aside.
- Heat butter and oil in a large pan. Fry bacon till crispy and remove from pan and set aside.
- Add onion and cook, stirring often until the onion is very soft and starting to brown
- Add garlic, sage and cook until fragrant, 30 to 90 seconds. Add celery and the remaining ½ cup stock, and cook, stirring often until the celery is crisp-tender and the liquid is mostly evaporated 4 to 6 minutes.
- Stir couscous mixture into the celery mixture, add walnuts cranberries and bacon together in a large bowl.
- Taste and add seasoning, allow to cool and add an egg.
- Stuff chicken with the stuffing, roll it, shape and place in a baking tray or crisp tray.
- Mix butter, thyme, and lemon juice and cover the chickens and season with Malden Salt and Pepper.
Note: You don’t need to stuff a deboned chicken but I wanted to make chicken stock and to try something new.
Place Chicken in a baking dish, place in a microwave, select Roast and Bake, number 5, input weight and push start and cook.
Paired with Delheim Chenin Blanc
… Food Is Love …
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