Stuffed chicken can be more than just a festive dish! It’s all straightforward and simple, and you can customize the filling to your taste!
You will need:
- Chicken, approximately 2.5 kg, preferably from a local farm
- 300g of porcini mushrooms (frozen, as there are no fresh mushrooms this year)
- 100g of bacon/pancetta (optional)
- Aromatic herbs (rosemary, thyme, sage, bay leaf)
- Salt and garlic
- Start by opening the chicken and removing the bones.
- Then, carefully cut the chicken meat into small pieces, leaving the skin intact. It’s better to leave a little meat than to damage the integrity of the skin.
- Dice the chicken meat, mushrooms, herbs (except for the bay leaf), and bacon/pancetta into small pieces.
- Mix all the ingredients together, adding salt, pepper, and garlic to taste. Stuff the chicken.
- Tie the chicken to maintain its shape during baking.
- Add bay leaves, garlic, and drizzle with olive oil or butter, as shown in the photo.
- Bake the chicken with or without vegetables at 180°C/200°C for about 1 hour or longer, depending on your oven and the size of the chicken. It took me 1 hour and 15 minutes.
Note: The recipe suggests variations and encourages you to customize the filling and seasonings according to your preferences.
