Go Back
–+ servings
Pan-Roasted Whole Boned Chicken with Beef Stuffing

Pan-Roasted Whole Boned Chicken with Beef Stuffing

A whole boned chicken is stuffed with a savory mixture of beef, parmesan, and bread crumbs, then pan-roasted to creating a spectacular roast.
Print Recipe Pin Recipe
Servings: 6 servings
Course: Main Dish
Ingredients Method

Ingredients
  

Main Ingredients
  • A 3- to 4-pound chicken, boned (keep skin intact)
  • 2/3 cup crustless bread crumbs soaked in 1/2 cup milk
  • 1 pound ground beef, preferably chuck
  • 2 tablespoons parsley chopped very fine
  • 1/2 teaspoon garlic chopped very fine
  • 2/3 cup freshly grated parmigiano-reggiano cheese
  • 1/4 cup vegetable oil
  • 1 tablespoon butter
  • 1/2 cup dry white wine
  • Salt & Black pepper

Method
 

Instructions
  1. Soak bread in milk. Squeeze dry.
  2. Mix beef, parsley, garlic, salt, pepper, parmesan, and bread crumbs.
  3. Stuff boned chicken legs and body cavity. Reshape bird.
  4. Sew up skin from neck to tail.
  5. Brown in oil and butter. Add wine, salt, pepper.
  6. Cover loosely and simmer 20 mins per pound.
  7. Carve into slices and serve with pan juices.

Tried this recipe?

Let us know how it was!