2 chickens
For the filling
2 onions
2 clove(s) of garlic
2 tablespoon(s) olive oil
50 g butter
100 g chestnuts, boiled
50 g pine nuts, toasted
200 g chicken livers
400 g glutinous rice, boiled
50 g raisins, fine, black
50 g cranberries, dried
250 g water
zest, of 1 orange
1 chicken bouillon cube
2 tablespoon(s) dill, finely chopped
2 spring onions, cut into thin rounds
For the aromatic butter
2 chicken bouillon cubes
150 g butter, at room temperature
10 sprig(s) thyme, only the leaves
Garnish (optional)
slices orange
thyme, fresh


1.For the filling
2.Place a deep pan or pot over medium heat and let it get very hot.
3.Finely chop the onions, mince the garlic and add them to the pan along with the olive oil and butter.
4.Sauté for 5-8 minutes, until the onion caramelizes.
5.Chop the chestnuts into small pieces and add them to the pan along with the pine nuts.
6.Chop the chicken livers into large pieces and add them to the pan.
7.Stir and sauté for 4-5 minutes, until golden.
8.Add the rice, raisins and cranberries. Lightly stir.
9.Add the water, orange zest, bouillon cube and pepper. Stir.
10.As soon as it comes to a boil, remove from heat and add the aromatics.
11.Stir and set aside until needed.
12.For the aromatic butter
13.In a bowl, crumble the 2 bouillon cubes with your hands.
14.Add some of the butter and mix with your hands.
15.Add the remaining butter and mix again.
16.Add the thyme and pepper. Mix with a spoon to distribute.
17.For the chicken
18.Preheat the oven to 190* C (370* F) Fan.
19.For each chicken, pull the skin of the chicken breasts away from the flesh, making sure not to tear it.
20.Insert your hand and create a large “pocket” between the skin and flesh.
21.Add the aromatic butter in the pocket and spread over the flesh by massaging it with your hands. Any leftover aromatic butter can be spread on the skin.
22.Fill the chickens with the filling.
23.Tie the legs together with some kitchen twine so that the filling stays in place.
24.Transfer chicken to an ovenproof baking dish and cover with parchment paper and aluminum foil.
25.Roast for 2 hours.
26.Remove the parchment and aluminum foil and roast for another 30 minutes, until crunchy and golden.
27.When ready to serve, place the both chickens on a large serving platter and cut away the kitchen twine from the legs.
28.Garnish with orange slices, sprinkle with some fresh thyme and drizzle with any juices from the baking dish.

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