Here we are together again! The countdown is running out: Christmas is almost upon us! The recipes that come to my mind for this important day of celebration are many, but today I selected a classic: chicken stuffed with potatoes, all rigorously baked in the oven without adding fat!
Equip yourself with needle and thread: today we will become seamstresses! Because? Let's find out together!
Video of the Recipe
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Identity Card of the Recipe
- 150 KCal Calories per serving
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Ingrediants
For the chicken
- About 100-150 ml of dry white wine
- 1 tablespoon of roasting spices
- A few sage leaves
- Q.b. of salt
- 1 sprig of rosemary
- 1 clove of garlic
- Q.b. of pepper
- 70 g of stale bread
- 100 g of fresh bacon
- 1 grated nutmeg
- 150 ml of milk
- 100 g (1 medium) of carrots
- 500 g of mixed lean minced meat
- 1.1 Kg of whole chicken
To accompany
- About 500 g of potatoes
Materials Needed
- Bowls of various sizes
- Kitchen twine
- Roasting needle
- Latex gloves (optional)
- Baking tray preferably in Pyrex
- Ladle or spoon
- Chopping board
- Knife
Preparation
Please note
To prepare this recipe we used a whole chicken, boned and split halfway along the back. The operation is not very simple and requires some experience: for this reason, we asked the help of the butcher. The more experienced can clearly strip the chicken of its bones using a sharp knife.- After having boned the chicken well (but leaving the wings for an "optimal presentation), you can proceed with the preparation of the filling. Cut the stale bread into cubes and leave it to soak in hot milk for about ten minutes.
- Transfer the meat and ground bacon to a bowl: season with salt, pepper, add the spice mix, a grated nutmeg and the bread squeezed out of milk. Thoroughly mix the filling until a homogeneous mixture is obtained.
- Peel a carrot, wash it and remove the ends.
- Fill the chicken - boned and opened - with the flavored minced meat, taking care to fill the legs as well. Arrange the peeled carrot in the center and close the edges of the meat, until you get the shape of the whole chicken again. It is recommended to refer to the video.
- With the help of a large roasting needle (or a simple sterilized kitchen needle) and a string, sew the edges of the chicken, taking care not to stretch the skin too much to avoid breaking it.
Did you know that
If the filling is too abundant and the chicken struggles to close, it is possible to remove part of the filling and form small meatballs (which will then be cooked in the same pan as the chicken).- Peel the potatoes and cut them into rather large pieces. Dip them into cold water.
- Arrange the stuffed and sewn chicken on a baking tray (which must not be too big!): It is advisable to place the chicken on the baking tray on the back side (on the side where it was sewn). Season with salt and pepper to taste. teaspoon mix of spices, sage, rosemary and a clove of garlic Sprinkle the chicken with half a glass of dry white wine.
- Cover the chicken with aluminum foil and bake for 30 minutes at 200 ° C.
- After half an hour, remove the pan from the oven, being careful not to burn yourself. If necessary, add white wine: do not use oil!
- Drain the potatoes from the water and distribute them in the chicken pan.
- Put the pan back in the oven and cook for another hour at 180-200 ° C. It is advisable to sprinkle the chicken often with the cooking liquid with the help of a spoon.
- Remove the pan from the oven and serve.
The advice OK
To obtain perfect slices, it is advisable to let the chicken cool or warm and to cut it only afterwards. Serve the chicken slices stuffed with the cooking sauce and the potatoes.Alice's comment - PersonalCooker
Stuffed chicken ready to make an elegant figure! I recommend that you prepare it the day before, let it cool and only then cut it: you will get beautiful regular slices!Nutritional values and Health Comment on the recipe
Baked Stuffed Chicken with Potatoes is a meat-based dish that does not include the addition of fats and uses those present in the skin of the bird, as well as the same as the minced meat. The energy value of this recipe is rather low BUT yes take into account that bones represent an inedible part; skin should also be excluded, but this is a subjectively interpreted variable. For correctness, in the translation on the side, this last portion has also been considered an edible part.
Carbohydrates are deficient and mainly complex (of potatoes), proteins appear abundant and of high biological value while lipids (remember what is specified for the skin) play a preponderant function. This dish has different nutritional implications based on the method of consumption. With skin it is NOT suitable for the diet of those suffering from overweight and / or hypercholesterolemia; without skin it is a shareable product in any diet, even those indicated for certain metabolic diseases. The average portion of Baked Stuffed Chicken with Potatoes is about 150-200g (225-300kcal); by removing the skin it is possible to increase it up to + 50%.
