A stuffing for connoisseurs due to its well-combined flavors. A perfect dish to celebrate Christmas with your loved ones and enjoy a delightful dinner.
1/2 kilos pork, minced (can be chicken, beef, or meat)
3 eggs, hard
1/2 cups plum, without bones
1/2 cups dried fruit, peach
1/2 cups pine nuts
1/2 cups walnuts
2 tablespoons extra virgin olive oil
1/2 glasses white wine
1/2 cups green onion
3 cloves garlic
1/2 bunches parsley
white pepper, minced
2 leaves bay
1 pinch thyme
1 pinch rosemary
salt
Preparation
2h
0 mins
Medium
First, we season the minced meat with salt and pepper, adding 3 cloves of finely chopped garlic and parsley.
We mix well with a fork and set aside to let it absorb the flavors while we debone the chicken.
We toast the pine nuts and set them aside.
You can ask the butcher to debone the chicken for you, but you can also do it at home; it's easy, just requires a little skill and some know-how.
We place the chicken on its back.
We cut with a knife along the entire backbone. Once the cut is made, we can help ourselves with scissors.
We remove that bone and open the chicken.
Using a good knife, we will remove the breast bone and then all the little bones from the ribs.
We start removing the bones from the legs. We begin scraping the meat off the bone with a knife while pulling until we can remove the entire leg bone. Then we do the same with the wing bone, but I only removed the first bone; I left the other so the wings wouldn't lose their shape.
We flatten the meat well and cut the two loose pieces from the breasts and fill the skin gaps that have no meat.
We season the chicken.
We fill the legs and wings with some of the minced meat, and the rest we spread evenly over the chicken.
We sprinkle pine nuts and walnuts on top. We place the prunes and dried apricots on the sides.
In the center, we will place the 3 hard-boiled eggs.
Once all the filling is in, we will begin sewing up the rear (hee hee).
Before finishing closing it, we pour a little wine into the neck area and move the chicken to spread it inside.
We place the small onions, dried apricots, and prunes around it.
We season it with salt and pepper, adding a splash of wine and a generous drizzle of olive oil.
Finally, we sprinkle rosemary, thyme, bay leaf, pine nuts, and walnuts on top. The chicken is now ready to go into the oven.
The chicken is already stuffed and sewn. We place it in a dish, holding its legs and wings to maintain its shape.
We place the small onions, dried apricots, and prunes around it.
We season it with salt and pepper, adding a splash of wine and a generous drizzle of olive oil.
Finally, we sprinkle rosemary, thyme, bay leaf, pine nuts, and walnuts on top. The chicken is now ready to go into the oven.
We will cook it in the oven at 180º for 1.5 hours. During cooking, we will open the oven from time to time and baste it with the juices. By that time, the chicken will be done.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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