Christmas Chicken with Minced Meat Stuffing

Christmas Chicken with Minced Meat Stuffing
A stuffing recipe for Christmas chicken or turkey with traditional stuffing of minced meat, not with livers, roasted pine nuts, black currants, sweet chestnuts and unique spices. A wonderful stuffed chicken, which can be the main dish on Christmas table. It is recommended especially for those who do not prefer the turkey on size, but also on taste.
Your kitchen will smell of Christmas aromas of spices, as it is baked in the oven. This roast stuffed chicken will indulge your palate!
Yours!


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Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»


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Christmas Chicken with Minced Meat Stuffing Christmas Chicken with Minced Meat Stuffing

Ingredients (8 servings)

  • 1 large chicken ~2.200kg (4.9 lbs)
  • 400g (14.1 oz) minced pork
  • 2 onions
  • 50g (1.8 oz) olive oil
  • 50g (1.8 oz) butter
  • 120ml white wine
  • 50g (1.8 oz) rice washed
  • 20g (0.71 oz) pine nuts roasted
  • 50g (1.8 oz) black currant
  • 2-3 small crackers, crushing
  • 10-12 chestnuts peeled
  • from ½ tsp cinnamon, cloves, allspice, sweet paprika
  • salt & pepper
  • 1 orange
  • potatoes for the oven
In a large skillet or frying pan put the butter with the olive oil. Once warm, add the melted onion and sauté it until polish.
Pour the minced pork and then mix until dissolved the clumps of meat, to mix with the onion and fry. Add the wine and allow it to boil.
Add the raisins, add spices, rice and pine nuts. Sprinkle with salt and pepper.
Mix well and add the chestnuts. Allow to boil for 5 minutes. The stuffing should not be dry, but not even watery. Must be thick.
Add two biscuits grated by hand. Mix. Withdraw the pan from the heat and leave aside to cool the filling.
Wash clean and cut the potatoes. Place them in a large pot and sprinkle with 2-3 tablespoons of oil. Sprinkle with the same spices used in the filling. Add salt and pepper and stir. Cut the orange in the eight and spread it between potatoes.
Fill the chicken or the turkey and close the opening with toothpicks or sew with thick needle and plant twine to avoid spilling the filling. With a piece of string tie the legs. Put on the grill of the hull above the top of potatoes and place the stuffed chicken. You brush it with the melted butter mixture, red wine and paprika. Salt and pepper.
Bake in oven at 180℃ (356℉ Gas:4.2) for ~2h:30'. At the middle turn the chicken on the other side and at intervals brush the wine-butter mixture. Towards the end remove the hull lid and bring to a golden brown. With sharp knife pierce the chest to make sure it was cooked well.
Χριστουγεννιάτικο Κοτόπουλο με Γέμιση Κιμά Χριστουγεννιάτικο Κοτόπουλο με Γέμιση Κιμά Χριστουγεννιάτικο Κοτόπουλο με Γέμιση Κιμά
If there is leftover stuffing close it in foil and put in the hull next to the chicken.
In the Kitchen Stories file, there are many recipes savory and sweet flavors for the Christmas Holidays for those who want to prepare their festive list.
If you want to find them all assembled, go to page Recipes (top left of the site) and select the ones that interest you.

Zambia Sifaki