Seven delicious and special stuffed chicken recipes

Baked chicken is one of those classic dishes that never fails, and always ends up coming home for Christmas. Everyone likes it, it is almost done alone and looks luxurious at the table, and it also admits all kinds of garnishes and accompaniments. Preparing the stuffed chicken we will really succeed with a dish at the height of great celebrations.

If we take the trouble to fill the bird we gain in flavor, juiciness and also in portions, since it spreads much more than a plain roasted chicken. It requires a little more work in the kitchen but with good planning, at bottom, it is not complicated. It even wins with rest, so we can get it ready ahead of time and take care of the rest of the menu.

Being a white meat and much more humble than other pieces, the baked chicken has some tricks to make us stay on film. We want juicy and flavorful meat, with skin that is golden, caramelized and crisp, and that also looks good. For this, you always have to start by buying a top quality chicken, in our trusted butcher shop or poultry, and well prepared.

A completely boneless whole chicken will be easier to cut and serve

If, in addition to being clean, we ask that they be boned whole, including legs and wings, it will be much easier to cut it into perfect portions. It is also important to know our oven well to succeed with the perfect cooking, controlling humidity, temperature and time well. A meat thermometer can always help us keep everything under control. In any case, it is better not to get lost and watch the oven from time to time.

As for the best fillers, we can innovate a bit on traditional bases, as long as we have checked the results before offering it to guests. Seasonal fruit is always a hit (apple, pear, orange, tangerine), also fruits and nuts, which add that rich contrast of textures.

Farces are another great option, combining different ingredients very chopped and well seasoned. It is our great bet for the classic recipe for Christmas stuffed chicken, unbeatable and infallible, but we also have other proposals to everyone's taste.

Christmas stuffed chicken: the classic recipe that never fails

This classic recipe is infallible and perfect for any special occasion, one of those dishes that remain in the memory and earn a place in the family recipe book as a traditional icon. It can be prepared the day before or first thing in the morning, since it gains a lot with rest. As Carmen tells us, it is an off-road platform to which all kinds of trimmings are also very good.


For 12 people
  • Boneless chicken completely 1.5 kg
  • Chopped chicken breast 500 g
  • Chopped pork loin 500 g
  • Chopped serrano ham 250 g
  • Bread crumbs 35 g
  • Eggs 2
  • Chicken broth concentrated in pastilla or cube 1
  • Dried peaches 50 g
  • Sultanas raisins 50 g
  • Peter Jimenez 30 ml
  • Ground cinnamon 3 g
  • Salt
  • Ground black pepper
  • Butter in ointment or melted 20
  • Digging 200 ml

How to make Christmas stuffed chicken

Difficulty: medium
  • Total time 2 h 20 m
  • Elaboration 20 m
  • Cooking 2 h
  • Repose 1 hour

We preheat the oven to 200º C. In a deep container we prepare the farce or filling. We mix the minced chicken breast, the minced pork loin, the minced serrano ham, the breadcrumbs, the beaten eggs, the crumbled broth pastilla, the chopped dried apricots, the sultana raisins, Pedro Ximénez or cognac, cinnamon, a pinch ground black pepper and a teaspoon of salt.

We open the chicken at the bottom and introduce the filling little by little, filling the cavities of the wings and legs carefully so as not to tear the meat or the skin. Sew the opening with a needle and thread so that the filling does not come out. We spread the chicken with melted butter on all sides, season with salt and pepper, and place it on a baking sheet lined with lightly greased aluminum foil.

We roast in the oven for 2 hours covered with a sheet of aluminum foil. After the first hour, we water the chicken with the cava and remove the aluminum foil. During the last hour in the oven, the chicken can be browned excessively, so be careful in case you have to cover it again with the paper.

After the oven time we remove the tray and let it warm for at least one hour, before cutting and serving. Better if we leave two or three, even overnight. Stuffed chicken takes body with the rest and is easier to cut cold. We serve with the juices from the roast, which we thicken by heating over a low heat, stirring constantly, with a teaspoon of cornmeal.

Grandma's Baked Chicken

Our partner Pakus shares with us his grandmother's fabulous chicken recipe, with all its little tricks that make it an unforgettable dish. He prepares it in the same clay pot that he has inherited from it, and that undoubtedly gives it a unique flavor and texture.

  • Ingredients for 4 people. 1 whole free-range chicken, 1 red apple, 1 bouillon tablet, 1 lemon, 2 peeled mashed potatoes, 250 ml of chicken broth, 100 ml of cognac, fresh or dried thyme, lard or butter, Provencal herbs, salt and pepper.
  • Elaboration. The first thing is to put your hand between the skin and the meat of the chicken, separating well from each other and then introduce fresh thyme or other aromatic branches, directly on the meat. We introduce the peeled apple cut into the chicken, a tablet of concentrated broth and half a lemon, half a stop so that the filling does not come out. We rub the skin with a little butter and sprinkle with a handful of aromatic herbs. We put the chicken in the source with the breast down, distribute the potatoes and water with the broth and the cognac. Bake at 200º C for about 45 minutes. Then we turn the chicken, water with the sauce and add more herbs. Bake 45 minutes more. Let the chicken roast until the skin is crisp and thyme sprigs are visible through the skin.

More details in the full recipe.

Chicken stuffed with apple, onion, walnuts and raisins

Apple and nuts are a very traditional combination of ingredients that enrich both a roast bird and sauces or sweet recipes. Adding onion to the filling provides a more acidic contrast that melts with the other ingredients during baking, leaving a juicier chicken.

  • Ingredients. 1 clean whole chicken, 1 white onion, 2 apples, 12 walnuts, 20 raisins, 1 lemon, 200 g of applesauce, salt, black pepper, dried thyme and 15 ml of extra virgin olive oil.
  • Elaboration. We mix, in a bowl, the olive oil with salt, pepper and a little thyme. We cover the chicken with this preparation. We place it on a baking sheet previously covered with aluminum foil. Peel the apples, remove the seeds and cut into fine cubes. Finely chop the onion and split the walnuts in two.Mix these ingredients in a bowl with the raisins and applesauce, and season with salt, pepper and thyme. We fill the chicken with this preparation. Bake at 180º C, about 45 minutes. We can add to the same dish in the oven some apple or potato wedges that we can serve as a garnish when serving.

More details in the full recipe.

Chicken stuffed with meat, plums and bacon

This is a very special filler perfect for big family occasions. The mixture of meats with prunes makes a farce full of flavor, which will give us a luxury dish if we use a top quality bird. Pakus has used chicken from Bresse, but any farmyard will be a good bet.

  • Ingredients. 1 whole boneless free-range chicken, 1 open book-shaped chicken breast, 400 g minced beef, 400 g minced beef head meat, 6 boneless prunes, 150 g stripped bacon, 250 ml chicken broth, 2 peeled potatoes, 6 shallots cut into pieces, 1 onion cut into pieces, thyme sprigs, extra virgin olive oil.
  • Elaboration. We cover the open breast with the mixture of minced beef and head of pork loin, so that it is very juicy. On the minced meat, place the bacon in strips and distribute the plums in between. We fill the chicken with it, trying to shape it as if it were a boneless chicken. If necessary, we can add more minced meat. We close the openings with toothpicks and tie the legs so they do not deform. In a baking dish we distribute the onion and shallots, add the potatoes in thick slices and form a bed on which we place the chicken. Add the broth and varnish the chicken with a tablespoon of oil. We put some branches of thyme on top and bake at 200º C for two hours, turning the chicken every half hour so that it is done homogeneously and watering the skin with the juices.

More details in the full recipe.

Chicken thighs with bacon stuffed with mushrooms and goat cheese

Are we few at home? Not all party recipes have to be for tables packed with diners. You can enjoy a good Christmas menu as a couple or with three or four people without ending up with a large amount of chicken leftovers. That is why cooking loose pieces of the bird is a good alternative, also suitable for menus with more dishes in which an entire bird could be too much.

  • Ingredients for 2 people. 4 boneless chicken thighs, 1 small chopped spring onion, 150 g clean mushroom, cut into small pieces, 80 ml of white wine, 3 ml of worcestershire sauce, 30 g of tender goat cheese, 10 strips of bacon or bacon, granulated garlic, thyme, rosemary, ground black pepper, salt and extra virgin olive oil.
  • Elaboration. Preheat the oven to 200º C. Poach the spring onion in a pan with a little olive oil and salt. Add the mushrooms and sauté over high heat. Water with a splash of wine and cook until it evaporates. Lower the heat, season and add garlic, thyme and rosemary to taste. Add the worcestershire sauce and cook until reduced, crushing the mushrooms to leave them almost like a paste. Let cool a little and mix with the goat cheese in a bowl. Open and lightly season the thighs; distribute the mushroom mixture without reaching the edges completely. Close each piece forming firm rolls and wrap each one in two or three strips of bacon. Paint a dish with a little oil and place the rolls with the closures facing down. Bake for about 25-30 minutes, turning occasionally, until lightly browned on the outside.

More details in the full recipe.

Baked Stuffed Picantones

If we do not want to give up the pleasure of having a full stuffed bird on the table, we can follow Pakus' advice and bet on the versatile picantones when we go to dinner as a couple. Slightly larger than quail, this small chicken species is the ideal size to serve as a single serving and comes out great with a nice filling.

  • Ingredients for 2 people. 2 whole clean picantones, 150 g of bacon or bacon, 1 Italian green pepper, 1 onion, 2 peeled potatoes cut into cheeks, 6 prunes, fragrant wine or cognac, extra virgin olive oil.
  • Elaboration. We leave the raisins hydrating in the liquor. Chop the onion, pepper and bacon into very small slices. Sauté everything in a frying pan, allowing it to cook with the fat that of the bacon. Chop the rehydrated plums and mix them. With a spoon we are filling the picantones, pressing well. With a rubber band or a toothpick, we close the crossed thighs of each chick and the hole through which we have put the filling. We put the potatoes at the base of the source, place the picantones on top and water with a tablespoon of olive oil and the wine that we have used for the plums. Bake at 200º C until the potatoes are tender and the peppers are golden.

More details in the full recipe.

Tags:  Vegetables And Legumes Fish Meats And Birds 

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