Discover two timeless recipes for traditional stuffed chicken, filled with rich, savory flavors of rice, herbs, and tender chicken giblets. Perfect for family dinners or festive gatherings, these classic dishes bring authentic home-cooked comfort to your table.
First recipe for stuffed chicken ingredients:
1 whole chicken (about 2.2 lbs)
1 tablespoon chicken seasoning blend
3 slices bread
2 eggs
2 oz smoked meat (such as smoked ham or bacon)
1 medium red onion
1/2 to 2/3 cup milk
1 cup rice
Salt, pepper, parsley, a pinch of nutmeg
5 chicken livers with hearts
1 tablespoon breadcrumbs (if needed)
Preparation:
Rinse the chicken and gently loosen the skin from the meat with your hands to create space for the stuffing. In a skillet, lightly sauté the chopped red onion. Add the diced smoked meat, rice, and finely chopped chicken livers. Sauté everything together for about 5 minutes, just until the rice is half-cooked — add a little water if needed.
In a bowl, cut the bread into small cubes and soak it in the milk for a few minutes until it softens. Add the lightly beaten eggs, chopped parsley, seasonings, and the sautéed liver mixture. Mix everything well into a thick filling. If the mixture is too soft, stir in a tablespoon of breadcrumbs.
Fill the space under the chicken skin and the inside of the chicken with the stuffing. Rub the whole chicken with the chicken seasoning blend. Secure the openings with toothpicks. Roast in a preheated oven at 375°F until the skin turns golden brown and crispy.
I make it like this:
For a chicken weighing about 2.2 lbs, you’ll need 3 tablespoons of oil and some salt.
For the stuffing:
Chicken giblets (liver and gizzard)
1 cup rice
1–2 eggs
1 medium yellow onion
A little fresh parsley
2 tablespoons melted lard or oil
Salt and pepper
Season the chicken with salt. For the stuffing, finely chop the onion and sauté it in melted lard or oil. Add the chopped giblets and cook until lightly browned. Stir in the rice, pour in a little water, and simmer until the rice is halfway cooked.
Let the mixture cool, then stir in the egg, chopped parsley, salt, and pepper. Mix well. Stuff the chicken cavity with this filling and sew the opening closed with kitchen twine.
Place the chicken in a baking pan and roast at 375°F for about 1 hour, occasionally adding a little water to the pan as it cooks. Once done, carve the chicken with a sharp knife, making sure each piece includes some of the stuffing.
