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Roasted Chicken with Chestnuts

Recipe photo courtesy of Kirsten Strecker

Fresh chestnuts, while available at this time of year, are difficult to peel. Instead, choose frozen or already peeled. To give this dish a more intense flavor, season the chicken, covering it loosely, and then store it in the refrigerator for at least 12 hours. Remove the skin before eating.

Source: Body+Soul, November/December 2006
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  • katonelm
    8 DEC, 2008
    I add chestnuts to my stuffing every year and have done for the past 30 years, however prepariing chestnuts is not an easy task. It is time consuming (i call it a labor of love) and they never remain whole I really need to know what is your magic secret. Thank you.
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  • messup
    30 APR, 2008
    the chestnuts inside the chicken are a great idea. I will try them. I would like to say that you have offered the working mom great ideas for food and everything else that concerns the family. Today women are far away from their mothers because of work. You have been near them answering all the questions they would have asked their mother. You are trully a pionneer. Thank you for being there.
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