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Recipe Category / Chicken and Turkey

Stuffed Chicken

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

Stuffed Chicken


For the filling

  • Place a deep pan or pot over medium heat and let it get very hot.
  • Finely chop the onions, mince the garlic and add them to the pan along with the olive oil and butter.
  • Sauté for 5-8 minutes, until the onion caramelizes.
  • Chop the chestnuts into small pieces and add them to the pan along with the pine nuts.
  • Chop the chicken livers into large pieces and add them to the pan.
  • Stir and sauté for 4-5 minutes, until golden.
  • Add the rice, raisins and cranberries. Lightly stir.
  • Add the water, orange zest, bouillon cube and pepper. Stir.
  • As soon as it comes to a boil, remove from heat and add the aromatics.
  • Stir and set aside until needed.

For the aromatic butter

  • In a bowl, crumble the 2 bouillon cubes with your hands.
  • Add some of the butter and mix with your hands.
  • Add the remaining butter and mix again.
  • Add the thyme and pepper. Mix with a spoon to distribute.

For the chicken

  • Preheat the oven to 190* C (370* F) Fan.
  • For each chicken, pull the skin of the chicken breasts away from the flesh, making sure not to tear it.
  • Insert your hand and create a large “pocket” between the skin and flesh.
  • Add the aromatic butter in the pocket and spread over the flesh by massaging it with your hands. Any leftover aromatic butter can be spread on the skin.
  • Fill the chickens with the filling.
  • Tie the legs together with some kitchen twine so that the filling stays in place.
  • Transfer chicken to an ovenproof baking dish and cover with parchment paper and aluminum foil.
  • Roast for 2 hours.
  • Remove the parchment and aluminum foil and roast for another 30 minutes, until crunchy and golden.
  • When ready to serve, place the both chickens on a large serving platter and cut away the kitchen twine from the legs.
  • Garnish with orange slices, sprinkle with some fresh thyme and drizzle with any juices from the baking dish.
  • Serve.


Before roasting, always turn the chicken wings inward.

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Nutrition information per portion

Calories (kcal)
33 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
43 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
65 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
9 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
9 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
146 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
8 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
27 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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