Stuffed chicken for Christmas


  • Easy
  • 45 minutes
  • For 6 people
  • € 1.2 / person
  • 315kcal per 100g.
  • How to do…
  • Meat and poultry recipes
  • Recipes for special occasions

Ingredients for Stuffed Chicken for Christmas

  • 1 poultry chicken Galicia Calidade (1 Kg and half boneless of "La shirt" of COREN)
  • 500 g minced meat (mixed pork and veal)
  • 100 g bacon
  • 100 g grated soft cheese
  • 200 g onion
  • 2 cloves of garlic
  • 3 eggs
  • 2 glasses of Jerez wine (300 ml.)
  • 1 lemon
  • Extra virgin olive oil
  • Salt and freshly ground black pepper (to the taste of each house)
  • Potatoes (5 large special potatoes for baking)
  • Rosemary
  • A kitchen mesh, kitchen thread and a large needle to close the chicken

How to make a stuffed chicken for Christmas.

The dinner of Christmas It is one of those perfect moments to take out the artillery and show off in the kitchen.

Cooking dishes that for lack of time we would not do the rest of the year, which will make ours enjoy, are premises when choosing the menu of such a special date.

Among the classics that never fail are the stuffed birds, are the capon, the Coiled Chicken Argentine style, the Stuffed turkey wave pillar and of course a tasty free range chicken of the good ones.

The Christmas stuffed chicken, we can fill it in many ways. Nuts, dehydrated fruits, minced pork or veal, vegetables or fruits, are ingredients that we can use for their elaboration.

Being a laborious recipe (but very easy to prepare) the best option so that we are not all day in the kitchen is to have a boneless quality chicken, it will help us achieve a more achieved final result, like a real chef in our house.

In this case the recommendation of Galicia Calidade It makes it very easy, we have decided for him free range chicken from Coren already boneless, it is already bought, from the family The Camiseria.

With this type of chicken already boneless, the presentation of the dish is more simple and colorful. We can cut the portions of meat with filling is simple and serve it without problems. The result is juicy and aromatic, thanks in part to the sherry wine that will help to give more flavor and power to this great meat.

Preparation of the stuffing for the chicken

  1. Cut the onion and garlic into small dice. In a pan, heat a drizzle of olive oil.
  2. When the oil is hot, add the chopped onion and garlic cloves.
  3. Sauté over medium heat until the vegetable is soft. This process will take us about 15 minutes.
  4. With the vegetable ready we add the bacon, previously chopped, and the minced meat.
  5. Sauté the meat with the vegetables until we see that it begins to brown. When the meat is gone, salt and pepper with ½ glass of sherry wine.
  6. Cook a few minutes to evaporate the alcohol and remove from heat.
  7. We let the meat temper before adding a raw egg to the mixture. We stir well to integrate it.

Boneless Chicken Stuffing

  1. We place the chicken on a work surface so that we can open it completely to fill it.
  2. Cover the chicken meat with the minced meat mixture and sprinkle the grated cheese on top. We place 2 eggs, which previously we will have cooked, on top of the filling.
  3. We put the sides of the chicken together to close it. With kitchen thread and a large needle, we will sew the chicken along its entire length to seal it.
  4. We introduce the chicken into the mesh, so we make sure that it keeps its shape during baking and is perfect for us.

Baked chicken. Potatoes and final presentation of the recipe

  1. Place the chicken on a baking sheet, pepper and sprinkle with the juice of a lemon and ½ glass of sherry.
  2. Bake at 200º C for 30 minutes. Medium tray with temperature up and down, with hot air.
  3. While the chicken is cooking we prepare the potatoes. Cook the peeled and diced potatoes, in water with a pinch of salt, for 10 minutes. We drain and reserve.
  4. Once the chicken has been baked for 30 minutes, we remove the tray from the oven and add the drained and precooked potatoes.
  5. We water with 1 glass of Jerez wine and 1 glass of water.
  6. We reintroduce the chicken in the oven and bake at 200º C for 50 minutes. The last 10 minutes we cover with aluminum foil so that it does not burn.

To place we put a piece of stuffed chicken that we have prepared and the side dish with potatoes.

Do not forget to enjoy all the recipes that we offer in the special Christmas recipes.

Here you have a step by step in photos where I show how to prepare this Christmas stuffed chicken recipe. Do not miss detail so that you get out of sucker.

Tips for a chicken stuffed with custard

  • If we want to give the plate more level, you have many side dishes that go well with stuffed chicken. Among our favorites are the creamy mashed potatoes, the glazed onions, the chestnut cream or the classic applesauce. Your guests will hallucinate in colors.
  • If we prepare this dish overnight, it is usually taken cold, we leave the sauce in the fridge so that the fat rises to the surface and we can easily remove it with a spoon when it has curdled.
  • When filling, touch the most laborious part, with needle and kitchen thread we sew the opening of the capon through which we have introduced the filling and try to keep it as closed as possible. It is important to try not to break the skin in this process.
  • The final baking times (not the initial 30 minutes) are indicative, since each oven is a world. The time will depend a little on the size of the chicken and the amount of filling that we have put.
  • No one better than you to know how to bake, you will get the point. But 50-60 minutes is more than enough to make it perfect. Remember that if the chicken is browning too much, we will cover it with aluminum foil.
  • If we prepare this dish overnight, it is usually taken cold, we leave the sauce in the fridge so that the fat rises to the surface and we can easily remove it with a spoon when it has curdled.

Video: Gordon Ramsay & Daughter Prepare A Christmas Roast Chicken. Gordon Ramsay's Festive Home Cooking (April 2020).

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