Roast Stuffed Chicken

Roast Stuffed Chicken
This year the Christmas table will contain poultry.
It was decided, therefore, to fill a plump hen with the stuffing, which we had tested, that we like the most. Rice, bird livers, pine nuts, raisins, chestnuts, honey, cranberries - we have a weakness to them - and wine.
The stuffed roast chicken accompanied perfectly honeyed potatoes in orange juice and wine.
If your tasty concerns allow, try it!
work: :30′ time: 2h:30′ easy:
Roast Stuffed Chicken

Ingredients (8 servings)


  • 1 large chicken ∼2.8 kg (6.2 lbs)
  • 100 gr (3.5 oz) bird livers, finely chopped
  • 50 ml (1.7 floz) olive oil
  • 1 tbsp honey
  • 1 tbsp pine nuts
  • 6-7 chestnuts, boiled and peeled
  • 2 tbsp raisins
  • 2 tbsp dried cranberries
  • 1 tbsp breadcrumbs
  • 3 tbsp long grain rice
  • 80 ml (2.7 floz) white wine
  • salt & pepper
Boil the livers in a little water for 2 to 3 mins, just to be tightened and change color. Drain and chop into bite size.
Wash the rice and drain.
Cut the chestnuts in half, if large.
In a bowl, add all the filling ingredients and stir well to mix the aromas and flavors.
Leave them aside to wait until you prepare the chicken and the ingredients for the baking dish.


  • 1 lemon
  • 1 tbsp butter
  • 2 tbsp mustard
  • 1 tbsp turmeric
  • salt & pepper
Wash the chicken and remove the giblets, if any. Leave it in a vertical position to drain for a while. Brush it thoroughly inside and out with lemon juice and mustard. Fill his belly with the filling mixture, we have prepared. Do not overfill because the rice will swell in baking.
Unite the skin of the abdomen and neck with toothpicks, until it is closed. Tie the legs of the chicken with kitchen string.
Brush with butter, mustard and turmeric. Sprinkle with salt and pepper.
If the pot or pan has a rack, place it on top of the potatoes and the chicken there, we have prepared. Otherwise, put it between the potatoes.


  • 5-6 large potatoes, cut into chunks
  • 1 tbsp turmeric
  • 1 tbsp spice blend*
  • 1 orange, juice and a few strips of its skin.
  • 50 ml (1.7 floz) white wine
  • 50 ml (1.7 floz) olive oil
  • 1 tbsp mustard
  • salt & pepper
In a large pot put some potatoes and orange peels. Drizzle with the olive oil, orange juice, white wine and sprinkle with spices and seasoning. Stir.
Cover with the lid, the pot or pan. Bake in oven at 200°C (392°F, Gas 5.7) for two hours. In an hour watch the food for the amount of broth in potatoes. If necessary add a little hot water.
Turn the chicken on the other side and put the pot in the oven again.
Towards the end of cooking, expose the pan to brown the chicken.
Serve and enjoy a juicy, tasty, stuffed chicken served with an orange, honeyed potatoes and fragrant filling.
The filling is well done, tasty and juicy. It is a favorite of dinner guests, as is the chicken.
For those who have qualms in eating turkey, is an alternative, that in many kitchens have now dominated.
Roast Stuffed Chicken Roast Stuffed Chicken
The spice blend* consists of a small amount of cinnamon, allspice, nutmeg, cloves.
If there is any leftover stuffing, put it in a baking sheet, sprinkle some water and place it on the edge of the pan.
Of course this makes stuffing for turkey. In case you select this option, simply double the amounts of filling.

Zambia Sifaki