x
Marisa

Marisa Montaner

ImagenReceta
1 Photos
x
Select File


Validate Cancel
1
Recipe of Stuffed Christmas Chicken
Recipe

Stuffed Christmas Chicken

2h
Half
7
Favorites
Collections
Glider
Super List
Upload a picture
To print
A filling for gourmets for its mixture of flavors very well combined. A perfect dish to celebrate Christmas in the company of your loved ones and enjoy a good dinner.
Learn more about Marisa Montaner

Ingredients

8 portions
  • 1 whole chicken, boning
  • 1/2 kilos Pork Meat, chopped (can be chicken, veal or meat)
  • 3 eggs, Hard
  • 1/2 cups plum, boneless
  • 1/2 cups orejones, peach
  • 1/2 cups pinion
  • 1/2 cups walnut
  • 2 tablespoons extra virgin olive oil
  • 1/2 glasses white wine
  • 1/2 cups spring onion
  • 3 cloves garlic
  • 1/2 bunches parsley
  • to taste White pepper, milled
  • 2 leaves bay (laurel)
  • 1 pinch thyme
  • 1 pinch rosemary
  • to taste salt

Preparation

First we pepper the minced meat and add 3 cloves garlic minced and parsley. Mix well with a fork and reserve so that it takes flavor while we debone the chicken. Toast the pine nuts and reserve.
You can ask at the butcher to have the chicken deboned, but you can also do it at home, it's easy, it only takes a little bit of skill and knowledge. We put the chicken on its back. We cut the entire spine with a knife. Once the cut is made, we can help with scissors. We remove that bone and open the chicken. With a good knife we ​​will remove the bone from the breast. and then all the bones of the ribs. We started to remove the bones from the legs. We start scratching the flesh of the bone with a knife and stretching at the same time until we can get all the bone out of the leg. Then we do the same with the wing bone, but I just removed the first bone, the other I left it so that the wings did not lose their shape. Flatten the meat well and cut the two pieces that are loose from the breasts and fill the hollows of skin that have been without meat. We pepper the chicken. Fill the legs and wings with some of the minced meat and the rest spread well throughout the chicken. We toss the pine nuts and the nuts on top. Place the plums and dried apricots on the sides. In the center we will place the 3 hard boiled eggs. Once put all the filling we will start sewing by the culete (hehe). Before finishing closing, we put a little wine on the neck and moving the chicken we distribute it inside. We put around onions, dried apricots and plums. We pepper it and pour a splash of wine and a good squirt of olive oil. We ended up putting rosemary, thyme, bay leaf, pine nuts and nuts on top. The chicken is now ready to be put in the oven.
The chicken is already stuffed and sewn. We put it in a fountain holding its legs and wings so it does not lose its shape. We put around onions, dried apricots and plums. We pepper it and pour a splash of wine and a good squirt of olive oil. We ended up putting rosemary, thyme, bay leaf, pine nuts and nuts on top. The chicken is now ready to be put in the oven. We will cook it with the oven at 180º for 1 hour and a half. During the cooking, we will open the oven from time to time and we will water it with the juice. In that time, the chicken will be done.

PRESENTATION

We will place it in a fountain surrounded by onions, dried apricots, plums and watered everything with the juice that has been released.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Cauliflower Mac and Cheese

1 Comments

Gelatin Ice Cream

2 Comments

4 Hot Chocolates

10 Comments
ADVERTISING
ADVERTISING
ADVERTISING