|Roast Chicken with Chestnuts
Serves 6 / Chestnuts always take me back to the years I spent in London, where, during Christmas time, street vendors toast them over hot coals. There, the appeal of chestnuts is equal parts flavor and experience: sparks floating into the cold night air, the sweet aroma of the nuts’ roasting meat, vendors scooping blackened and blistered chestnuts out of the fire tray and pouring them into a small paper bag, , then spinning the bag to twist the corners closed. It’s amazing how many memories can come from one fruit. Use only the best-quality, natural chicken you can find. If you have the chicken liver, heart, and gizzard, chop them up and add to the bacon while cooking; it adds a wonderful extra layer of flavor.
Good splash of olive oil
1. Heat a large saucepan on medium heat and add a splash of olive oil. Add onion, celery, and pancetta or bacon; sauté for 10-15 minutes until everything is soft. Add sage and chestnuts (try to keep chestnuts from breaking up). Warm through, then season with salt and pepper. Remove from heat and let cool. (This can be made ahead and refrigerated.)
Recipe provided by Hugo Matheson, chef and co-owner of The Kitchen, an ecoconscious eatery in Boulder, Colorado (www.thekitchencafe.com).
PER SERVING (3 ounces breast meat, skin removed; 1/2 cup stuffing): 257 cal, 32% fat cal, 9g fat, 2g sat fat, 68mg chol, 24g protein, 19g carb, 2g fiber, 424mg sodium