Luxury recipes for chicken with stuffing 7 different ways. Which will become your favorite?

Roast chicken doesn’t have to be boring at all!

Just give it the right twist.

And you can achieve this with our chicken stuffing recipes!

We have selected excellent options for you that will be appreciated by even the most demanding diners.

So let’s do it!

Baked chicken with herb-spelt stuffing

This luxurious oven-roasted chicken with fresh herb, lemon, fennel seed and spelled stuffing is a must-try! It is surprisingly easy to prepare and you would not be ashamed to serve it even in a better restaurant. So come bake it with us!

What you will need

• 2 teaspoons of fennel seeds
• grated rind and juice of 1 lemon
• a pinch of dried chili flakes
• 50 g butter, softened
• 1 tablespoon of rapeseed oil
• 1 onion, finely chopped
• 2-3 sprigs of thyme
• 150 g spelled
• 500 ml of chicken stock
• a handful of nettle leaves, blanched and chopped
• a handful of chopped flat-leaf parsley
• a handful of chopped tarragon
• 1 large chicken (weighing approx. 2-2.5 kg), room temperature
• sea salt and freshly ground black pepper

Method

• Toast the fennel seeds in a small pan over medium heat for about a minute until fragrant.
• Grind in a mortar to a coarse powder.
• Take ½ chopped nettle and mix it with softened butter, crushed fennel seeds, chilli flakes, salt and freshly ground black pepper.
• Heat the oil in a large pot, add the onion and thyme and cook for about 10 minutes, until the onion is translucent.
• Add spelled.
• Pour in the stock and bring to a boil.
• Reduce the heat and cook, stirring occasionally, until the spelled is tender and most of the liquid has been absorbed – this will take 20-25 minutes.
• If the mixture starts to look dry, top up with boiling water.
• Remove from the heat and stir in the remaining nettles, chopped parsley and tarragon, season with salt and pepper to taste.
• Loosen all the bracing on the chicken, remove the giblets if there are any inside (save them) and pull the legs away from the body a bit to allow the hot air to circulate.
• Carefully lift the skin, spread half of the butter on the breasts and work the butter up to the thighs.
• Fill the chicken about halfway with the hot spelled mixture – the cavity should not be more than two-thirds full as the filling will expand.
• Place the chicken in the baking dish, rub the breasts and thighs with the remaining butter and season with salt and pepper.
• Pour a glass of hot water into the baking dish, cover loosely with aluminum foil and place in the oven heated to 200 °C.
• Bake for 30 minutes, then uncover, pour the butter sauce over the chicken and return to the oven.
• Reduce the heat to 170°C and cook for a further 45 minutes to 1 hour, increasing the heat for the last 10 minutes if you want the skin a bit browner and crispier.
• Check the chicken for doneness by piercing the thigh near the bone with a sharp knife – the juices should ooze out.
• Let rest in a warm place for 20 minutes before serving.
• Scoop out the stuffing and mix with the juice and remaining spelled, reheat slightly.
• Serve each portion of chicken with a generous spoonful of stuffing and salad.

Chicken stuffed with zucchini stuffing with parmesan

Try baking a chicken stuffed with a mixture of zucchini, parmesan and breadcrumbs! It’s a treat your whole family will love.

What you will need

• 750 g of potatoes
• 1/4 cup olive oil
• 1 and 1/2 teaspoons of salt
• 1 and ½ teaspoons of pepper
• 2 medium zucchini, grated
• 2 tablespoons breadcrumbs
• 3 tablespoons of grated parmesan
• 4 cloves of garlic, chopped
• 2 teaspoons of dried oregano
• 1 whole chicken weighing approx. 1.75 kg

Method

• Preheat the oven to 200°C
• Add the quartered potatoes to the baking dish, cover them with 1 tablespoon and season with 1/4 teaspoon of salt and pepper.
• Toss zucchini with breadcrumbs, Parmesan cheese, 2 tablespoons olive oil, half of crushed garlic, 1 teaspoon oregano, 1/4 teaspoon salt, and ¼ teaspoon pepper.
• Set aside.
• Using your fingers, loosen the skin from the chicken breasts and stuff the zucchini mixture evenly under the skin.
• Brush the remaining oil all over the chicken.
• Add the minced garlic to the cavity and season the cavity and chicken with the remaining oregano, salt and pepper.
• Tie the legs together with food string.
• Place the chicken breast side up in the potato baking tray and bake in the bottom third of the oven for 70 to 80 minutes. or until a meat thermometer inserted into the thickest part of the inside of the thigh registers 85°C.
• Transfer the chicken to a serving plate or cutting board and cover with foil for 10 to 15 minutes.
• Remove the potatoes and keep warm.
• Enjoy your meal!

Chicken liver stuffing

Try this simple, rich stuffing that contrasts beautifully with tender chicken. It’s a treat!

What you will need

• 1 small onion
• 1 stalk celery, diced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon of butter
• 100 g chicken liver, chopped
• 250 g of sausage, removed from the casing
• 2 cups mushrooms, sliced
• 3 cups breadcrumbs
• 2 teaspoons fresh sage, chopped
• 2 teaspoons fresh marjoram, chopped
• 1 teaspoon of salt
• 1⁄2 teaspoon freshly ground black pepper

Method

• Sauté the onion, celeriac and parsley in butter over medium-low heat for about 10 minutes until softened.
• Add chicken livers and sauté until set, about 1 minute.
• Remove from heat, let cool and mix with remaining ingredients.
• The stuffing is ready and all you have to do is fill it with chicken and let it bake.
• Enjoy your meal!

Chicken stuffed with prunes and nuts

Raise your roast chicken at least two levels higher! The filling of prunes, bacon, walnuts and sage gives it a completely new dimension. See for yourself!

What you will need

• 2 small (about 800g each) whole fresh chickens
• 2 tablespoons of extra virgin olive oil
• 4 large potatoes, quartered
• 2 tablespoons plain flour
• 1/2 cup dry white wine
• 1 cup chicken broth
• stewed peas to serve
• steamed beans, to serve

For the stuffing:

• 1 tablespoon of olive oil
• 1 onion, finely chopped
• 2 slices of bacon, finely chopped
• 2 cloves of garlic, crushed
• 70 g fresh breadcrumbs (made from day-old bread)
• 95 g pitted prunes, roughly chopped
• 35 g roasted walnuts, roughly chopped
• 2 tablespoons finely chopped sage
• 1 egg, lightly beaten

Method

• To prepare the stuffing, heat the oil in a medium skillet over medium heat.
• Add the onion, bacon, and garlic and cook, stirring, for 5 minutes or until the onion softens.
• Remove from heat and let cool for 5 minutes.
• Transfer to a medium bowl.
• Add the breadcrumbs, prunes, walnuts, sage and egg and stir to combine.
• Season with salt and pepper.
• Preheat the oven to 200°C.
• Rinse the chicken cavities under cold running water.
• Dry inside and out with a paper towel.
• Spoon the stuffing between the chicken cavities.
• Tie the legs together with kitchen string.
• Place in the baking dish.
• Drizzle evenly with half the oil and season with salt and pepper.
• Put the potatoes in a bowl and drizzle with the remaining oil.
• Season with salt and pepper and mix gently.
• Spread the potatoes around the chicken.
• Bake in the preheated oven for 45 minutes.
• Remove from the oven.
• Transfer the chicken and potatoes to a serving plate.
• Transfer the liquid from the roasting pan to a saucepan and place on the stove over high heat.
• Add the flour and cook, stirring constantly, for 2 minutes.
• Add the wine and bring to a boil.
• Add the chicken stock and cook, stirring constantly, for 3-4 minutes, or until the sauce has boiled and thickened.
• Serve the sauce immediately with the chicken and potatoes.
• Serve also with peas and beans to taste.

Baked chicken with chestnut stuffing

In this recipe, bacon, mushrooms, chestnuts and fresh herbs make up the rich stuffing. In combination with chicken and vegetables, it is an absolute delicacy!

What you will need

• 15 g of butter
• 2 tablespoons of olive oil
• 1/2 onion, finely chopped
• 2 slices of bacon, finely chopped
• 2 cloves of garlic, crushed
• 100 g brown mushrooms, finely chopped
• 1 tablespoon chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 450 g of fresh chestnuts, peeled
• 60 g breadcrumbs
• 1/2 teaspoon finely grated orange peel
• 1 whole chicken weighing 1.8 kg
• 8 shallots, peeled
• 3 parsnips, peeled and cut into thick slices
• 60ml dry sherry
• 250 ml of chicken stock

Method

• Preheat the oven to 180°C.
• Heat the butter and 1 tablespoon oil in a skillet over medium heat.
• Saute onion, bacon and garlic, stirring constantly, for 4-5 minutes or until softened.
• Add the mushrooms, sage and thyme.
• Sauté for 4 minutes or until tender.
• Add 150 g of chestnuts.
• Mix for 1 minute.
• Stir in the breadcrumbs and orange peel.
• Let cool for 10 minutes.
• Stuff the chicken with the breadcrumb mixture.
• Use kitchen twine to tie the legs together.
• Place the chicken, shallots and parsnips in a large ovenproof pan.
• Drizzle with oil.
• Season it.
• Bake, turning the vegetables once, for 1 hour.
• Add the remaining chestnuts.
• Bake for 15-20 minutes or until chicken is cooked through.
• Transfer the chicken and vegetables to a plate.
• Keep warm.
• Pour the pan juices into a jug.
• Remove the fat from the surface.
• Add the sherry to the pan.
• Cook, stirring constantly, over medium heat for 2-3 minutes or until reduced by half.
• Add pan juices and stock.
• Cook, stirring, for 4-5 minutes or until slightly reduced.
• Strain into a pitcher.
• Serve with chicken and vegetables.

Chicken with Easter stuffing made from wild garlic

Easter is coming and that’s why we prepared this recipe for you. For the stuffing, use fresh wild garlic and parsley, which will give the chicken a wonderful twist.

What you will need

• 1 chicken (approx. 1.5 kg)
• 2 x 1.5 cm thick slices of butter
• salt
• pepper

For the stuffing:

• 4 buns or rolls (1-3 days old)
• 2 eggs
• 150 g of wild garlic
• 2 tablespoons of chopped parsley
• 150 g of whipping cream
• 100 g of butter
• nutmeg
• salt
• pepper
• ghee or oil

Method

• Cut the rolls or buns into 1-2 cm cubes and fry them in a pan with oil or ghee.
• Add them to a large bowl and add the whipping cream as well.
• Mix carefully and leave to infuse for 10-15 minutes.
• Separate the yolk from the whites.
• Beat the egg whites until stiff peaks form.
• Mix the yolks with the softened butter.
• Cut the wild garlic into 1 cm strips.
• Add salt, pepper, nutmeg, wild garlic and chopped parsley to the soaked pastry – mix carefully.
• Mix in the beaten egg whites and yolks with butter.
• Mix well.
• Season the chicken thoroughly with salt and pepper, inside and out.
• Add two pieces of butter under the skin of the chicken breast from the left and right sides (you can easily separate the skin from the meat as a pocket).
• Fill the chicken with the stuffing, close it with a toothpick or food string and put it in a pan suitable for the oven or in a baking dish.
• Add the rest of the filling to the pan or baking dish with the chicken.
• Bake everything at 200°C.
• The stuffing will need about 20 minutes until golden and the chicken about 45-60 minutes.

Baked chicken with sage and walnut stuffing

Invite your friends or extended family to a luxurious feast with this roasted stuffed chicken in the main role. The sage and walnut stuffing will blow your mind!

What you will need

• 1 whole chicken
• extra virgin avocado oil
• salt and pepper
• green salad to serve

For the stuffing:

• 20 g of butter
• 1 small onion, diced
• ½ cup chopped walnuts
• 10 fresh sage leaves, chopped
• ¾ cup breadcrumbs
• 1 egg, beaten

For the potatoes:

• 700 g of baby potatoes
• 1 tablespoon extra virgin avocado oil
• 1 tablespoon butter cut into cubes
• 5 cloves of garlic, peeled
• a handful of sage fresh sage
• salt

Method

• Preheat the oven to 190°C.
• Melt the butter in a small saucepan over medium heat.
• Add the onion and sage and cook for 5 minutes, stirring often, until the onion softens.
• Add walnuts and mix.
• Add the nut mixture to the bowl with the remaining stuffing ingredients.
• Mix well and set aside.
• Fill the chicken cavity with stuffing, then tie the thighs with string.
• Place the chicken in a large roasting pan, season with salt and pepper and drizzle with oil.
• Bake in the oven for 40 minutes.
• Using oven mitts, remove the baking pan and add the butter and sage leaves.
• Scatter the potatoes and garlic cloves around.
• Salt generously.
• Return the chicken and potatoes to the oven for a further 50 minutes, or until the chicken is cooked through and the potatoes are tender and golden.
• Let the chicken rest for 10 minutes before serving and serve with a green salad (optional).

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