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Stuffed chicken – the recipe from Cooks but good


Baked stuffed chicken is a rich and tasty second course, an elegant, low-cost idea that conquers everyone. A dish for special occasions and Italian tradition, to be shared with the whole family. The dish that gives an extra touch to your holiday table, perfect for Sunday lunch or as an alternative to the classic stuffed turkey. There are many recipes that include fillings of all kinds: based on vegetables, cheeses, rice, according to your tastes. There is no recipe that everyone can agree on, everyone has their own. The preparation is not difficult but it is easier than you think.
Our recipe includes a meat-based filling, enriched with a tasty filling with aromatic herbs and pistachios. What makes this delight even more succulent is the presence of the sausage which, in addition to adding flavour, gives softness to the chicken. And if you want advice on which wine to enjoy with a mixed meat filling, without a doubt an organic red wine “Vinanti” Cerasuolo di Vittoria from the Sicilian lands. Our stuffed chicken recipe is perfect for surprising your guests. Success is guaranteed!


Kitchen Italian, Mediterranean
Total time 1 not 50 minutes
  • 1 1 kg whole chicken or guinea fowl completely boned
  • 300 g ground beef or pork
  • 200 g sausage
  • 280 g chopped fresh bacon or in cubes
  • 50 g Whole organic pistachios The Sicilian Bakers
  • 1/2 glass White wine Vinanti Lieto IGT Chardonnay
  • 4 slices sandwich bread
  • 1 egg
  • 50 g Grated Parmesan cheese
  • latte q.b. or water
  • 1 onion
  • 2 carrots
  • 1 celery
  • 2 garlic cloves
  • 2 rosemary sprigs
  • 5 Sage leaves
  • extra virgin olive oil to taste Lo Castro
  • sale q.b.
  • pepe q.b.
  • kitchen twine

  • kitchen needle

  • If necessary, remove any residue and feathers from the chicken. Rinse it under running water and let it drain. Before filling it, dry it with a few sheets of kitchen paper and lightly salt it inside.

  • Soak the bread in a bowl with some milk, squeeze it and crumble it into another large bowl.

  • In the same bowl, add the crumbled sausage without its casing, the minced meat, the bacon, the whole egg, the cheese, the pistachios and some grated pepper.

  • Add half of the finely chopped herbs: garlic, sage and rosemary. Leave the rest of the aromas aside, you will need them to flavor the outside of the chicken. Mix all the ingredients with your hands to obtain a uniform filling. If necessary, add a pinch of salt.

  • Before stuffing the chicken, place it on the work surface and, using a needle and thread, sew the end. To clarify, sew the neck part first, so as not to let the mixture escape. Before dedicating yourself to the filling, heat the oven to 200°C in static mode.

  • Insert all the stuffing inside the chicken with your hands and fill it completely, pressing well at the bottom until every cavity is filled. If you want, you can help yourself with a spoon, being careful not to pierce the skin. Once finished, sew the other end.

  • Tie the chicken with kitchen twine, bringing the two thighs closer together. Do the same for the wings.

  • Take the chopped herbs that you have put aside (or some roast herbs), and add a generous drizzle of extra virgin olive oil until you obtain a mixture. Salt and pepper to taste.

  • Massage the skin with the flavor mixture and place the chicken in a large baking dish. Add coarsely chopped carrot, celery and onion. Salt lightly and add a drizzle of oil.

  • Bake at 200°C in static mode on the central shelf of the oven for about 1 and a half hours. Towards half cooking, wet it with wine or the cooking juices, so that it remains soft and takes on flavour. If it tends to brown too much in the last 15 minutes, cover with foil.

  • The chicken should be well cooked, golden on the surface and with shiny, tight skin. Remove it from the oven and let it rest for a few minutes before serving. It will be easier to cut it into even slices.

  • As for the vegetables that are the base, you can decide to keep them in chunks as a side dish, or transfer them into a high-sided glass and blend them with an immersion blender, thus obtaining an accompanying sauce.

  • Serve it in a serving dish accompanied by a classic mashed potato or a mixed salad.

If you prefer a boneless chicken with whole legs, you will need to insert about 100 g less stuffing.
Mixed cured meats and chopped cheeses or dried fruit can be added to the filling. To make it softer you can add pieces of apple, plum or chestnuts.
Once cooked, if not consumed immediately, you can store it in an airtight container in the refrigerator for two days, or you can freeze it.
If you prefer, the vegetables can be blended to create an accompanying sauce.
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