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How To Cook A Stuffed Whole Chicken

How To Cook A Stuffed Whole Chicken

Everyone loves chestnut stuffing, so why save it for Christmas? In this step by step guide Matt Kemp, chef at the Underground Cookery School, shows you how to make a chicken stuffed with chestnut stuffing to enjoy any Sunday of the year!


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170° c  -  340° f


  • 1 onion, diced
  • 1 onion, whole
  • 5 garlic cloves
  • 1 large bunch of thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne pepper
  • 200 g pork mince
  • 3 chestnuts, chopped
  • 4 breadcrumbs
  • 1 1/2 kg whole chicken


Heat a little olive oil in a frying pan, then add the chopped onion and cook for a couple of minutes, stirring occasionally. Add 1 chopped garlic clove, stir and remove from the heat.

Season the inside of the chicken with 1/2 tsp salt and 1/2 tsp pepper; then put the whole onion, 4 whole garlic cloves, and the bunch of thyme into the cavity. Rub the outside of the chicken with duck fat, and season with 1/2 tsp of salt, 1/2 tsp pepper and 1/2 tsp cayenne pepper. Rub the seasoning all over the bird.

Mix the cooked onion and garlic with the pork mince, the chopped chestnuts, and the breadcrumbs. Knead the stuffing until all the ingredients are well combined. Push the stuffing into the neck skin of the chicken.

Place the chicken breast side down on a baking tray and cook for 30 minutes at 170 degrees. After 30 minutes remove the chicken from the oven, baste it, and turn it over. Return to the oven and cook for a further hour.

Leave the chicken to rest before carving. Enjoy!