Stuffed chicken roast recipe
A delicious and cheap alternative to the turkey. A juicy chicken recipe with sweet and savory filling with chestnuts, prunes, almonds, and fresh herbs to elevate your festive meal. This will become your favorite family recipe to make it over and over.
Servings: 8 people
Calories: 1143kcal
Equipment
- Chopping board
- Knife
- Large bowl
- Spoon
- Kitchen string
- Medium oven tray
- Baking paper
Ingredients
Chicken
- 1.500 kg debone chicken skin on
- 4 shallots
- 1 teaspoon salt
- 1 tsp ground black pepper
- 3 tbsp olive oil extra virgin
- 50 ml white wine dry
Stuffing
- 20 gr Parmigiano Reggiano grated
- 1 teaspoon salt
- 1 teaspoon 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 broth or any broth from beef or veggies
Instructions
Preheat the oven
- Preheat the oven at 180°C fans, 6 gas mark, or 200°C convection oven.
Stuffing
- 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.
Roast
- 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.
Serve
- 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.
roasted chicken with bread stuffing, Stuffed chicken roast recipe
