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Roast Stuffed Chicken

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Roast Stuffed Chicken



You want to prepare a stuffed chicken. You want to remove the bones from the body but leave the legs and wings whole. You need to be patient and you need to use a sharp knife. It is a tricky process but the end result is definitely worth it. If you are not skilled enough to do this on your own, ask your butcher to prepare it for you.

  • Place the chicken on a cutting board, breast side up.
  • Using a very sharp knife, begin removing the bone that is in between the breasts and back, being very careful not to rip the skin. If you find it difficult to do on your own, ask your butcher to prepare it for you.
  • Reserve the bones to make chicken stock.
  • Preheat oven to 180* C (350* F) Fan.
  • Place a nonstick pan over high heat and let it get very hot.
  • Cut the chicken livers into small pieces and add them to the pan along with 1 tablespoon of olive oil.
  • Sauté until golden, remove from pan and set aside.
  • Using the same pan, add the onions and sauté for 3-4 minutes, until translucent.
  • Add the carrots and bacon. Sauté until golden.
  • Add the mushrooms and sauté for 4-5 minutes, until they release most of their liquid and it evaporates.
  • When ready, remove from heat and add the chicken livers, breadcrumbs and thyme.
  • Stir and fill the chicken with the stuffing.
  • Tie it securely with some kitchen twine and transfer to a roasting pan.
  • Roast for 1 hour and 30 minutes.
  • When ready, remove from oven, cover with aluminum foil and allow it to rest for 10 minutes before slicing.

For caramelized carrots

  • Preheat oven to 200* C (390* F) Fan.
  • Peel the carrots, cut them in half, lengthwise and then cut each piece in half again. If the carrots are too big, cut them in half again.
  • Place a pot over medium heat.
  • Add the butter, rosemary and ginger.
  • As soon as the mixture starts to froth, add the honey.
  • As soon as it begins to froth again, add the carrots. Mix and transfer to a 20x25 cm baking pan.
  • Bake for 15 minutes, until the carrots caramelize nicely.
  • Serve the stuffed chicken with caramelized carrots and roast broccoli.
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Nutrition information per portion

Calories (kcal)
26 %


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)
37 %

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)
38 %

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)
8 %


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)
18 %


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)
90 %


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)
36 %


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)
22 %


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.

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

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