Brick Roasted Chicken with Chestnut Stuffing and Chicken Jus
INGREDIENTS
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2- 3 pound chickens
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4 tablespoons oil
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2 cloves garlic, mashed
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2 tablespoons marjoram, chopped
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Zest of 2 lemons
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2 tablespoons oil
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CHESTNUT STUFFING
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2 ounces oil
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2 ounces butter
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1 cup diced carrots
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1 cup diced onions
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1 cup diced celery
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1 tablespoon chopped fresh marjoram
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1 tablespoon chopped fresh thyme
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2 quarts stale focaccia, cut into 1-inch cubes
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4 ounces chicken stock
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4 ounces cider
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1 pound roasted, peeled, and cleaned chestnuts cut into quarters
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Salt and pepper, to taste
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CHICKEN JUS
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2 ounces olive oil
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Bones from chicken
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8 cloves garlic
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1 cup shallots, roughly chopped
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1 cup white wine
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1 cup port wine
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1 quart chicken stock
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1 quart veal stock
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2 ounces butter
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Salt and pepper, to taste
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