121 This stuffed whole chicken is delicious hot or cold. The homemade cranberry sauce is a traditional condiment which will also go well with Christmas turkey or ham. Oven setting: CircoRoasting and VarioSteam METHOD Heat a frypan over FlameSelect® gas cooktop, level 8 or induction level 8. Add Serves: 4–6 the oil and bacon and cook for 2 minutes. Add the onion and garlic and cook Preparation time: 20 minutes until onion is softened and golden. Add the thyme leaves and cook for a further Cooking time: Approx. 1 hour minute. Allow to cool. Level of difficulty: Medium Preheat oven on CircoRoasting to 180°C with a medium level of steam. Top enamel tray with wire rack. INGREDIENTS In a medium bowl, combine the cranberries, pistachio nuts, parsley, zest, CHICKEN breadcrumbs, egg, orange juice and cooled bacon mixture. Season well with salt and pepper. Mix until well combined, then press the stuffing into a large sausage 2 tbsp olive oil that is the length of the chicken. 2 rashers of bacon, finely chopped 1 small onion, finely chopped Lay the chicken out flat and even out the meat. Place the stuffing in the centre 1 clove garlic, crushed of the chicken, roll up the chicken over the stuffing and tie the roll firmly at 2cm 2 tsp fresh thyme leaves intervals with string. Carefully lift the chicken on to the prepared wire rack. Brush with extra oil and season with salt and pepper. 1/3 cup dried cranberries 1/3 cup pistachio nuts, chopped Insert MultiPoint MeatProbe fully at one end of the chicken, horizontally into the 2 tbsp parsley, chopped centre of the stuffing. Place chicken into the oven on shelf level 2 and connect Zest of half an orange probe. Adjust internal core temperature to 70°C and press Start. Cook until core 1 cup fresh breadcrumbs temperature is reached. If a probe is unavailable, cook chicken for approximately 1 hour or until chicken cooked and golden. 1 egg 2 tbsp orange juice While the chicken is cooking, make the cranberry sauce. Combine all of the Salt and freshly ground black pepper sauce ingredients into a medium saucepan. Heat sauce over FlameSelect® level 1½kg whole chicken, boned 7 or induction level 7. Cook sauce for 10–15 minutes, or until the cranberries 1 tbsp olive oil, extra have softened and the sauce is syrupy. Turn off heat, pour in brandy, cover with a lid and allow the stand. Serve warm or at room temperature. CRANBERRY SAUCE When chicken is cooked wrap in aluminium foil and allow to rest for 15 minutes ¾ cup dried cranberries or refrigerate if eating cold. Cut the chicken into 1cm slices, arrange on a serving 200ml water platter and serve with cranberry sauce. 100ml orange juice 5cm strip of orange rind NOTE ¼ tsp salt Have your friendly butcher debone the chicken for you. The wings can be left on 1 tbsp brandy or removed. THE NEFF AUSTRALIA COOKBOOK MAINS