A classic dish, stuffed chicken is often one of the favorite recipes to prepare during the end-of-year holidays. However, there's no need to set it aside for the rest of the year. While it's true that preparing it takes a bit of effort, it's equally true that nowadays we have...
Ingredients
deboned chicken1lb
slice French bread6
egg yolks3
milk1cup
medium onions3
garlic3clove
parsley3tbsp
grated cheese1cup
pancetta200g
dried black plums12
white wine1cup
salt1pinch
pepper1pinch
Nutrition (per serving)
Calories
282.9kcal (14.15%)
Protein
23.1g (46.3%)
Carbs
2.3g (0.83%)
Sugars
1.6g (3.16%)
Healthy Fat
8.6g
Unhealthy Fat
7.9g
% Daily Value based on a 2000 calorie diet
How to make Special Stuffed Chicken
Prepare the bread mixture
- Step 1
Place the bread slices in a bowl and add the milk. Once the bread is well-soaked, mash it with a fork.
- Step 2
Drain the bread to remove excess milk and transfer it to a large bowl.
Add flavor
- Step 1
Finely chop the garlic, parsley, and one onion, and add them to the bread mixture.
- Step 2
Add the grated cheese, salt, and pepper, mixing well. Finally, add the egg yolks and mix until fully combined.
Prepare the pancetta and plums
- Step 1
Wrap each plum in a slice of pancetta.
Stuff the chicken
- Step 1
Place the chicken on your work surface with the skin side down. Season the inside with salt and pepper.
- Step 2
Stuff the chicken, alternating layers of the bread mixture with the pancetta-wrapped plums, ensuring the plums are centered within the chicken.
Close the chicken
- Step 1
Return the chicken to its original shape. Use a thick cotton needle and thread to sew all openings closed.
- Step 2
Tie the legs and wings close to the body with thread to maintain the chicken's shape during cooking.
Prepare for roasting
- Step 1
In a large roasting pan, create a base with the remaining two onions, sliced into rings. Place the chicken on top, breast side down, and drizzle with the white wine.
Roast the chicken
- Step 1
Roast in a moderately hot oven for approximately 30 minutes, basting every 10 minutes with the juices released during cooking.
- Step 2
After 30 minutes, turn the chicken over and continue roasting for another 30 minutes, or until no liquid comes out when a knife is inserted into the thickest part of the thigh.
Rest the chicken
- Step 1
Remove the chicken from the oven and let it rest for 10 minutes before removing the threads.
Nutrition (per serving)
Nutrition (per serving)
Calories
282.9kcal (14.15%)
Protein
23.1g (46.3%)
Carbs
2.3g (0.83%)
Sugars
1.6g (3.16%)
Healthy Fat
8.6g
Unhealthy Fat
7.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ask your butcher to debone the chicken if you're not comfortable doing it yourself.
Make sure to baste the chicken frequently during roasting to keep it moist and flavorful.
Let the chicken rest before slicing to ensure the juices redistribute evenly.
FAQS
Can I use a different type of bread?
Yes, you can use any type of bread as long as it can be soaked and mashed easily.
What can I substitute for pancetta?
You can use bacon or prosciutto as a substitute for pancetta.
Can I prepare the stuffing ahead of time?
Yes, the stuffing can be prepared a day in advance and stored in the refrigerator.
What side dishes pair well with stuffed chicken?
Stuffed chicken pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.
How do I know the chicken is fully cooked?
Insert a knife into the thickest part of the thigh; if no liquid comes out, the chicken is fully cooked.
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North Terrace, Adelaide, South Australia, 5000
Australia