Luxury stuffed chicken roast recipe loaded with pitted prunes, chestnuts, bacon, and blanched almond. A perfect rich roast dinner meal that mirrors the winter season to enjoy on Christmas eve or for any other occasion.
Serve this scrumptious roasted chicken with bread stuffing along with roasted carrots and shallots with an incredible creamy oriental Greek yogurt sauce. Moreover, why not start the meal with an appetizer as my opulent tea smokey gravlax salmon recipe. Complete the dinner with the king of the Italian Christmas cakes, the panettone. That would be the perfect festive menu.
In addition, if you love chicken as much I do, have a look at this traditional pot roast Italian chicken with soft red peppers that melt in the mouth at every bite or an inviting chicken marinade in yogurt. Both tasty!
This beautiful stuffed chicken roast recipe is very simple to make, and also it can be a gorgeous centerpiece for your festive dinner. The stuffing is made by mixing the breadcrumbs with chestnuts, bacon, almonds, prunes, herbs, grated Parmigiano Reggiano cheese, and a splash of chicken stock to make it soft. Then it is spread in the bird, rolled upon itself, and roasted in the oven. The result is phenomenal, soft flesh with a sweet and savory heart.
This roasted chicken with bread stuffing is definitely a great alternative to the turkey, as it is affordable compared to the traditional festive bird. Furthermore, the stuffing and the rolling up it can be made the day before so you will only need to roast it the next day.
Why you’ll love it
- Great make-ahead recipe
- A sweet and savory flavor
- A perfect cheap and easy option for a holiday meal
- Chicken– use free-range or organic chicken with skin on. Ask the butcher to debone the bird and the legs specifying that it will be stuffed and rolled up. Also, don’t leave the carcass behind, use it to make a delicious broth useful to wet the stuffing or to eat it by itself.
- Broth– use it to wet the stuffing to fill the boneless stuffed chicken. To reduce the waste of food, you can prepare a delicious broth by using the carcass from the chicken. Cook it with onion, carrot, celery stick, some fresh herbs, and water to cover in a tall saucepan. Leave to simmer for 2 hours. Otherwise, you can use the chicken stock cube to dissolve it into hot water.
- Crumbs– for this recipe I have used the crumbs from the loaf of bread, instead of the breadcrumbs. To my opinion, it makes the stuffing moister, and also it doesn’t dry up the bird.
- Stuffings– is a mix of fresh herbs, cooked chestnuts, pitted soft prunes, bacon, garlic, some grated Parmigiano Reggiano cheese, and blanched almond.
STEP BY STEP INSTRUCTION*
*Note: this is just a quick introduction. Please read the recipe card for the full instructions.
The recipe is quite straightforward and super easy to follow. You will have a succulent stuffed chicken roast recipe without the pane to wake up at the dawn to roast an entire turkey. Not to mention the fear to carve the bird and mess up the stuffing inside. In conclusion, you will obtain a stunning all-in-one chicken with stuffing on it, you will be more relaxed, have time for setting up the table and entertain your guests.
Prepare the stuffing
Chop the pitted prunes, the chestnuts, the garlic, the almond, and the herbs with a knife. Combine it with the grated cheese, the seasoning, the garlic, the salt, the bacon, the olive oil, and the crumbs in a large bowl. Pour the broth in the stuffing and mix until well combined.
Roll up the bird
Place the bird with the skin facing down on a large chopping board and spread the stuffing all over the bird.
Roll the bird on itself, making sure to do not let the stuffing out.
Now, tie up the chicken with kitchen string very tight.
Place the chicken in a baking tray, with shallots and herbs. Season it with salt, black peppers, and olive oil. Roast* it in the oven for 1 hour and a half, at halfway deglaze the bird with the white wine. The chicken is ready when inserting a tooth stick in the flesh the liquids will come out clear with no trace of blood. Let it cool down before cutting it.
*Tip: every now and then wet the chicken with the juices left in the tray. This will keep the meat from drying out.
Stuffing– play around using different stuffing for this chicken. Next time try adding chopped pistachios, nuts, apple slices, and mushrooms. Remember to always use the crumbs, this will keep the bird moist.
Serve with– crispy roasted potatoes will be a great choice side as the roasted Brussels sprouts with smoked pancetta or along with roasted carrots, shallots, and yogurt sauce.
Styling– serve this yummy roast stuffed chicken on a serving dish. Slice it down along with a beautiful wreath made of fresh herbs. Use sage, rosemary, bay, pomegranates, a few chestnuts, and pitted plums. It will be such a gorgeous festive centerpiece and don’t we say that we need to eat before with the eyes?
FREQUENTLY ASKED QUESTIONS
How do store the leftovers?
Store the leftovers in an airtight container in the fridge for up to 4 days.
Can I freeze the roasted chicken with bread stuffing?
Yes, of course. However, I recommend freezing the roast stuffed chicken cut it into slices with all the juices in a container with a lid. When needing them, remove the container from the freezer and let them defrost in the fridge for at least 12 hours. Warm them up in the oven on a baking tray at 160°C fans, 4 gas mark, or 180°C convection oven for 20 minutes.
Can be made ahead?
Yes, absolutely. You can definitely prepare the stuffing, fill the bird, and tie it up the day before. Then, set it aside on a large plate in the fridge until needed it.
Stuffed chicken roast recipe
- Chopping board
- Large bowl
- Kitchen string
- Medium oven tray
- Baking paper
- 1.500 kg debone chicken skin on
- 4 shallots
- 1 tsp salt
- 1 tsp ground black pepper
- 3 tbsp olive oil extra virgin
- 50 ml white wine dry
- 20 gr Parmigiano Reggiano grated
- 1 tsp salt
- 1 tsp ground black pepper
- 4 tbsp olive oil extra virgin
- 95 gr fresh crumbs from bread
- 5 gr sage leaves
- 5 gr rosemary needles
- 4 gr thyme leaves
- 1 clove garlic
- 115 gr pitted soft prunes
- 60 fr blanched almond
- 106 gr cooked chestnuts
- 60 gr bacon lardons or pancetta cubes
- 104 gr chicken stock
Preheat the oven
- Preheat the oven at 180°C fans, 6 gas mark, or 200°C convection oven.
- Wash and dry out the leaves of the herbs with a towel. Chopped them finely. Set them aside.
- Chop the clove garlic, the pitted soft prunes, the blanched almond, and the chestnuts on a chopping board.
- Add all the previous chopped ingredients, the seasoning, the grated Parmigiano Reggiano, the bacon, the crumbs, and the olive oil in a large bowl. Combine all the stuffing with a spoon. Pour the broth into the bowl and mix.
- Place the bird with the skin facing down on a large chopping board and spread the stuffing all over the bird. Roll the bird on itself, making sure to do not let the stuffing out. Now, tie up the chicken with kitchen string very tight.
- Place the chicken in a baking tray previously covered with baking paper. Add the shallots and herbs back to the chicken. Season it with salt, black peppers, and olive oil.
- Roast it in the oven for 1 hour and a half, at halfway deglaze the bird with the white wine. Every now and then, wet the chicken with the juices left in the tray. This will keep the meat from drying out.
- The chicken is ready when inserting a tooth stick in the flesh the liquids will come out clear with no trace of blood. Let it cool down before cutting it.
- Once the stuffed chicken is cooled down, cut it 3 cm thick. Place the sliced chicken on a serving dish with the shallots and fresh herbs to decorate it. Serve it with the juices previously warmed up.