This stuffed chicken recipe is filled with ground meats with traditional stuffing and is a great alternative to traditional turkey. Since it is deboned, you can enjoy complete slices with all the stuffing.
Debone the chicken starting from the breast, separating the skin from the cartilage and the bone, then continue with the joint of the breast and the wings, then with the sternum or bones, gently, until reaching the legs, separate from the bone and the meat and remove the bone, and from the thigh, and that's it.
Season with salt and pepper, and add minced garlic all over the chicken, which should remain whole but without bones; you can inject wine when it comes to turkey.
Sauté the meats, plus chopped onion and minced garlic, add all the vegetables like olives, raisins, prunes, 1 cup of white wine, and let cook for 3 minutes, or until the meat is cooked.
Stuff the chicken, little by little, inside the legs, thighs, in the breast, and in the wings, trying to maintain the shape of the chicken.
glaze the chicken with butter.
Bake for 45 minutes or until a toothpick comes out without blood water (since it has no bones).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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