Christmas chicken roll

A Christmas recipe for the festive table is the chicken roll. Impressive, easy that is sure to become a hit!

Servings: 6
Preparation: 20 minutes
Cooking: 1 hour & 45 minutes

Materials

For the Christmas chicken roll

1.8-2 kg boneless chicken
2 tbsp olive oil or butter
1 small onion, finely chopped
200 gr. chopped chicken livers
6 apricots
6 plums
10 boiled chestnuts
6 figs
4 tbsp cognac
1 fl. chicken broth
1 fl. coarsely chopped walnuts
Salt
Freshly ground pepper


For the filling

· In a deep pan, heat the olive oil and brown the livers for 4-5 minutes.

· Add the onion and let it become transparent for 3-4 minutes.

· Cut all the dried fruits and chestnuts in half and put them in the pan. Mix them well.

· Add the cognac and the stock.

· Add salt and pepper to the filling and let it drink all its liquids. When there will be no liquid left in the pan, let the filling cool a little.

Then add the walnuts and mix.

For the stuffed chicken roll

· We ask the butcher to debone the chicken for us, keeping the skin intact as much as possible.

· Lay the boneless chicken skin side down on the work surface.

Add salt and pepper.

· With a spoon, spread the filling along the length of the chicken.

· Carefully roll it up, gathering the edges inwards.

· We tie the roll lengthwise with twine to keep the filling inside and to have a better effect after baking.

· Brush the roll with a little olive oil from the outside, all around.

Add salt and pepper to the outside.

For baking

· Put it in a baking tray and bake it in a well preheated oven at 220oC for 15' and lower it to 180oC.

· Continue baking for 1 hour and 30 minutes.

· The roll is cooked when, by piercing it in the center (at the thickest point), the liquid that comes out is transparent.


Good luck!