Festive Stuffed Chicken
Main course
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Cook Time
3 h 30 min
Servings
12
Difficulty
Medium
Prep Time
60 Min
Description
This stuffed chicken is a traditional recipe that always triumphs at Christmas. The combination of chicken, pork, ham and nuts creates a juicy and flavorful filling. The preparation is laborious, but the result is worth it. I prepare it in advance, even the day before, so that the flavors settle and it is easier to cut. The touch of sweet wine gives it a special aroma. Serve this festive dish with its own juice sauce and you'll be sure to succeed. Perfect for sharing with the family!
Ingredients (16 ingredients)
-
1.5 kg Chicken completely boneless
-
500 g Minced chicken breast
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500 g Minced pork loin
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250 g Minced cured ham
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35 g Bread crumbs
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2 piece Eggs
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1 cube Concentrated chicken broth
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50 g Chopped dried apricots
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50 g Sultana raisins
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30 ml Pedro Ximénez
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3 g Ground cinnamon
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to taste Salt
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to taste Ground black pepper
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20 g Softened or melted butter
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200 ml Cava
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1 tsp Cornstarch
Preparation (7 steps)
Preparation of the filling
In a large bowl, mix the minced chicken breast (500 g), minced pork loin (500 g), minced cured ham (250 g), bread crumbs (35 g), beaten eggs (2 units), crumbled chicken broth cube (1 unit), chopped dried apricots (50 g), sultanas (50 g), sweet wine (30 ml), ground cinnamon (3 g), a pinch of ground black pepper and a teaspoon of salt. Mix all the ingredients well until a homogeneous stuffing is obtained.
Fill the chicken
Open the boneless chicken (1.5 kg) from 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 skin. Sew the opening with needle and thread so that the filling does not come out in the oven.
Spread the chicken with butter
Spread the stuffed chicken with softened or melted butter (20 g) on all sides, season generously with salt and pepper and place it on a baking tray lined with lightly greased aluminum foil.
Bake the chicken (first hour)
Roast in the oven, preheated to 200ºC, for 1 hour covered with a sheet of aluminum foil.
Add the wine and bake (second hour)
After the first hour, baste the chicken with the sparkling wine (200 ml) and remove the aluminum foil. Bake for 1 more hour. During the last hour of baking, the chicken may brown too much, so it is advisable to pay attention in case it needs to be covered again with the removed paper.
Prepare the sauce
After the oven time, remove the tray and let it cool for an hour, minimum, before cutting and serving. Better if we leave it two or three, even from one day to the next. The stuffed chicken takes body with the rest and is easier to cut cold. We serve with the roast juices, which we thicken by heating over low heat, stirring constantly, with a teaspoon of cornstarch. To thicken the sauce, place the roast juices in the Thermomix bowl. Add a teaspoon of cornstarch.
Thicken the sauce
Program 3 Min./90°C/Speed 2 to thicken the sauce. Serve hot over stuffed chicken.
Finished cooking? Great! 🎉
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Created by
Laura Sanchez
2
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Allergens
- Eggs
- Cereals containing gluten
- Sulphites
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