Roast Chicken with Pistachio & Cranberry stuffing

We had this for Christmas Eve Dinner 2008. It turned out beautifully and tasted delish!!! The red cranberries and green pistachios in the stuffing made it look so Christmasy!!!

Ingredients (serves 8)

* 2 (about 1.5kg each) whole fresh chickens
* 2 tsp olive oil
* Sea salt & freshly ground black pepper
* 1 bunch fresh continental parsley
*
Pistachio & cranberry stuffing
* 1 1/2 tbs olive oil
* 2 small brown onions, halved, finely chopped
* 75g (1/2 cup) Craisins (dried cranberries), finely chopped
* 55g (1/3 cup) unsalted pistachio kernels, finely chopped
* 2 garlic cloves, crushed
* 245g (3 1/2 cups) fresh breadcrumbs (made from day-old bread)
* 2 eggs, lightly whisked
* 1/3 cup finely chopped fresh continental parsley

Method

1. To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.
2. Preheat oven to 190°C. Rinse chicken cavities under cold running water. Pat dry with paper towel inside and out.
3. Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string.
4. Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper.
5. Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 10 minutes to rest. Place chickens on serving platters and serve with pistachio stuffing and parsley.

Notes & tips

* Make the stuffing (step 1) up to 1 day ahead. Store in an airtight container in fridge. Continue from step 2, up to 2 hours before serving the main.