This recipe starts with almond flour “bread” cubes, sautéed to add flavor, then stuffed in and around the chicken, which is topped with a simple sauce. Delicious and low carb!

Directions

Prepare the "Almond Bread" Base

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine- x 13-inch (20×30-centimeter) pan with Gefen Parchment Paper.

2. In a large bowl, whisk together the almond flour, baking soda, salt, and garlic powder. Add oil, seltzer, and eggs. Mix until well combined. Spoon the batter into the prepared pan and spread evenly, using a spatula. You might want to wet the spatula slightly. (It will not come up very high in the pan.) Bake for 15–16 minutes, or until light brown. Remove from oven. Let cool for a few minutes, then cut into one-inch (two-and-1/2-centimeter) cubes.

Prepare the Stuffing

1. In a medium-sized, wide-bottom pot, heat olive oil.

2. Add onion and celery and sauté for about 13 minutes, stirring occasionally. Add chopped chestnuts, if using, and sauté another two minutes. Add salt and pepper.

3. Add “bread” cubes and stir everything together until the cubes are evenly distributed. Pour chicken broth into the pot and stir until well mixed.

For Stuffed Chicken

1. Stuff the chickens, place in a roasting pan, and sprinkle theremainder of the cubes around them.

2. Drizzle chickens with silan and a little honey.

For Unstuffed Chicken

1. This one’s my favorite! Place the stuffing on the bottom of a roasting pan.

2. Top with chicken pieces (unstuffed). Spoon duck sauce, honey, or silan over chicken, covering it well.

Bake

1. For either method, bake the chicken for one and a half hours covered and half an hour uncovered.

Tips:

You can freeze the chicken fully cooked. Defrost in 300 degrees Fahrenheit (150 degrees Celsius) oven until heated through.

Feel free to use any sauce of your choice to glaze chicken. It should be sweet to add depth of flavor to the dish.

Notes:

This recipe makes enough stuffing for four chickens. You can either use all of it and have a lot of stuffing (this is especially good under the chicken because it absorbs the flavor and succulence of the chicken), or use half the “bread” cubes and freeze the other half for another use. In that case, halve the amounts of the other stuffing ingredients as well.