- 30 grams Pecans
- 2 Carrots
- 1 stalk Celery
- 1 kilogram Sweet potatoes
- 3 tablespoons Sunflower oil
- Iodized salt
- freshly ground pepper
- 2 slices fresh Pineapple
- fresh Sage
- 1 Bresse chicken Poularde (about 1.5 kg)
- 1 jar (400 ml) Chicken stock
- Wooden skewer
- Bakers twine
Toast the pecans in a dry skillet until fragrant. Remove from the heat. Peel and slice the carrot. Rinse and slice the celery. Peel the potatoes and cut into small cubes. Heat 1 tablespoon oil in a pan. add the potatoes, the celery and half the carrots, season with salt and pepper and saute over low heat until the potatoes are tender, about 10 minutes. Set aside.
Cut the pineapple into pieces and the sage into fine strips and stir into the potato mixture. Stir in the pecans.
Rinse the chicken, pat dry and rub inside and out with salt and pepper. Lightly spoon in the potato stuffing, set aside any remaining filling. Secure the cavity opening with small wooden skewers and kitchen string.
Preheat the oven to 150°C (approximately 300°F) convection. Place the chicken in a roasting pan. Peel the onions, cut into wedges. scatter around the chicken along with the remaining carrots. Pour the stock over. Roast until the chicken is cooked through, 75-90 minutes.
Remove the chicken from the roasting pan and transfer to a shallow baking dish. Raise the oven temperature to 200°C (approximately 400°F) convection and cook the chicken until the skin is crispy, about 15 minutes.
Heat 2 tablespoons oil in a skillet and saute the remaining stuffing until crispy, season with salt and pepper. Strain the pan juices through a sieve into a saucepan, bring to a boil and season with salt and pepper. Remove the stuffing from the cavity, carve the chicken and serve with the pan juices and both stuffings. If desired, serve with a wild rice blend.