Be the chef this Christmas
MANILA, Philippines - Every December, the My Great Food Club organizes a cooking demonstration to share delicious, yet easy-to-prepare noche buena and food gift recipes. Here is a recipe by celebrity chef Tristan Encarnacion. The demo-celebration sponsored by Magnolia Gold Butter, Purefoods Fiesta Ham, Monterey Meats & Magnolia Chicken Station, Ariston/GE Appliances, Glad Wraps & Bags and Petron Gasul.
Roasted Stuffed Chicken
By Chef Tristan Encarnacion
Ingredients:
1 tbsp. olive oil
1 tbsp. Magnolia Gold Butter
1/2 cup Monterrey ground pork
2 strips Purefoods Honeycured Bacon
2 pc. carrots, chopped
1 stalk celery, chopped
8 pc. garlic cloves
sprigs fresh rosemary and thyme
salt to taste
pepper to taste
1 pc. Magnolia chicken station
whole boneless chicken
salt as needed
pepper as needed
1 tbsp. olive oil
1 tbsp. Magnolia Gold Butter
1/4 cup olive oil for searing
2 tbsp. white wine
2 tbsp. chicken stock
Procedure:
Preheat oven to 350F.
In a pan over medium heat, add oil and butter. Sauté the ground pork and bacon until it changes color. Add half of the carrots, half of the celery, 3 cloves of garlic and sprigs of fresh herbs. Cook and season with salt and pepper to taste. Set aside and let cool.
Season the cavity of the chicken with some salt and pepper. Stuff the chicken with pork mixture then seal the cavity using a butchers twine. Rub the outside of the chicken with oil and butter.
In a roasting pan over high heat, carefully sear the stuffed chicken in olive oil. Be careful not to tear the skin of the chicken. Sear the chicken on all sides until nice and brown. Combine the wine and stock and pour over the chicken.
Roast the chicken for 20 to 30 minutes while occasionally basting the chicken with its own drippings. Check the doneness of the chicken by piercing the thigh portion with a small knife. When the juices run clear, then the chicken is done.
