Stuffed chicken

Baked chicken is one of those classic dishes that never fail, and always ends up coming home . Everyone likes it, almost done alone and looks luxurious on the table, and it also supports all kinds of side dishes and accompaniments. Preparing the stuffed chicken we will really succeed with a dish at the height of the big celebrations


• 1 clean chicken and maximum boneless kilo and a half kilos

• 1/2 sweet red wine

• 1 boiled egg

• 6 or 7 slices of bacon

• 1/2 kilo of minced meat

• 2 cloves of garlic

• 1 white onion

• Nutmeg

• Oregano powder

• Salt

• Ground black pepper

• Butter and oil

• A handful of raisins optional

• A handful of dried apricots optional

Step-by-step elaboration

• Let's start by peeling garlic cloves and onions. Then we will chop them into very thin pieces. Earmark.

• We will also chop the bacon into small pieces, just like boiled boiled egg. Earmark.

• In a large bowl, we will sprinkle the ground meat, add a pinch of nutmeg, boiled boiled egg pieces and a teaspoon of coffee of oregano powder. We're going to stir everything very well and we're going to book them momentarily.

• Then we will make a sofrito with a little oil (very little, because then we will have the fat of the bacon), garlic and onion, over medium heat, taking great care that the ingredients do not begin to turn brown (especially garlic).

• After about five minutes, we will add the bacon pieces and cook them for a couple more minutes.

• Then we will add the ground meat we had previously prepared.

• We will mix it with the ingredients of the sofrito, and add the dried apricots and raisins, if we have decided to use them.

• We stir everything well and add also the wine. Cover the pan or saucepan and let it cook for about 20 minutes, returning frequently to stir the stew.

• Once the stew is ready, we will use to preheat the oven to 180 degrees

• While the oven heats up, we will fill the chicken (well clean and without any remains of feathers), careful that it is being well armed. It is advisable to sew the chicken at the end or close it with chopsticks, so that you can bake it without the risk of losing the stew. In fact, this will depend on the cut, because there are ways to bone the chicken without needing to sew it afterwards.

• To put the chicken in the oven, you need to accommodate it in a glass Pyrex or equivalent. You have to grease the outside of the chicken well with oil, or with pieces of butter that will melt in the heat (I prefer the second option, because from my point of view, it gives more taste to the dish).

• Let the chicken bake between 60 and 80 minutes, contemplating more or less time depending on its weight. Make sure it stays well oiled so it won't dry or dehydrate.

• Once the chicken is browned and finished cooking, we will take it out and let it stand at room temperature.

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