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Stuffed Roast Chicken Recipe

Stuffed Roast Chicken Recipe If you want to prepare a special and unique dinner for your guest, there's nothing best than a Stuffed Roast Chicken Recipe, but you can use this method to prepare turkey or rabbit as well. It has a sausage, champignon and breadcrumbs filling and a lot of crispy bacon.


PREP: 1 hour 20 min


COOK: 1 hour




1 - whole chicken (1,2 kg)

200g - Italian sausage

200g - champignon, cleaned and sliced

1 - 1 onion

50g - fresh bread crumb

30g - butter

1 - egg

- chicken broth, as necessary

4 - tablespoons extra virgin olive oil

100g - sliced bacon to caparison

- salt and pepper to taste


Prepare stuffing: Clean, chop onion and champignon. Flay the sausage. Place a large frying pan over medium heat, melt the butter, add firstly the chopped onion, then the chopped champignon and at last Italian sausage. Cook for some minutes, mixing every time that you add each ingredient. Pour some chicken broth (about 1/2 cup) to the fresh bread crumb, crumble it with a fork or with your hands and add to the prepared mixture. Season with salt and pepper and allow to cool. Add the egg, lightly beaten and 3 tablespoons chicken stock. The mixture must result soft. Prepare the chicken: Clean, wash, pat dry and spoon stuffing into the cavity of the chicken. Close by sewing with kitchen string. Wrap all chicken surface with the bacon slices and tie with string for roast, (or if you don't have one cover just with a foil) . Place the Stuffed Roast chicken into a baking dish, sprinkle with the olive oil and bake for about 1 hour, or until chicken is tender and bacon crispy. Let rest for 10 minutes before slicing and serving. You can accompany this tasty Stuffed Roast Chicken with a good red wine.

Stuffed Roast Chicken Recipe