If you want to cook something special for an event, Sunday lunch, or dinner, I recommend this baked stuffed whole chicken recipe, served with boiled potatoes and parsley. You will get a chicken with juicy and tasty meat and a delicious filling to lick on your fingers.
Usually, chicken or other poultry I fill under the skin on the chest with different types of stuffing. These range from bread or breadcrumbs, with different spices and herbs, to butter with garlic, sometimes giblets or even dried fruit.
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I invite you to see what ingredients I used in this stuffed whole chicken recipe.
Ingredients
As you can see, we don't need a lot of ingredients, and if they were in a row, they would be a whole chicken, eggs, bread, green onions and bell pepper.
To take them in turn, we used a whole chicken, about 1,800 g, enough for six generous servings, which I wiped well with a paper towel.
For the filling, I will use eight slices of bread, which I will soak in water but can also be soaked in milk.
We still need eggs; I used six pieces, three of which I will boil until we get hard-boiled eggs, and the remaining three will be the ones that will tie the filling.
Another ingredient for colour and taste will be spring onions, and I chose to put six pieces, half of the yellow bell pepper, enough for our filling, and perhaps the most important ingredient is a handful of parsley.
Let's Prepare the Ingredients
We start with our chicken because we must prepare it to fill it. We must peel the skin off the breast because we will put the filling there. For this, I will first use a wooden spoon, gently peeling the skin off the chicken breast with its handle.
After that, I will continue the operation with the help of my hand, which I will insert under the skin until I get the hole to be filled.
Now that the chicken is ready, let's see the ingredients for the filling. Cut the spring onion into small ½ inch pieces and half of the bell pepper.
After boiling the eggs for 10 minutes, put them in cold water to cool, peel them and cut them into cubes.
Finely chop the parsley so that we will have all the ingredients ready, and we can start working to make the baked stuffed whole chicken recipe.
How to Make the Baked Stuffed Whole Chicken Recipe?
Make the Filling
Simple, we need to mix the ingredients and season them. We will take a bigger mixing bowl to work easier, putting the onion and the chopped pepper.
Add the soaked bread that I squeezed out of the water.
This is followed by uncooked eggs that we break directly into the bowl and now season with a teaspoon of sea salt, freshly ground black pepper, a teaspoon of dried thyme, and a teaspoon of a vegetable mix for soups.
Mix everything well with a wooden spoon, then add finely chopped boiled eggs and chopped parsley, mixing again.
And with that, our filling is ready, and we will fill the chicken.
How to Fill the Whole Chicken?
The simplest is with the help of a spoon, putting little by little under the skin and pressing lightly to get the filling as deep as possible. If you find it difficult, you can ask someone to help you hold the skin; it is much easier for two.
After filling the chicken, close the skin with toothpicks or kitchen needles, but be careful not to break the skin. In the cavity of the chicken, I inserted a lemon which I prick with a knife. Then I tie the chicken's legs so that the filling did not come out from under the skin.
Now we can prepare the stuffed chicken for baking.
Baking the Chicken
I chose to bake in a heat-resistant glass oven tray, which I think is the most suitable for this preparation. We place the chicken on the tray, followed by its seasoning. I poured about 150 ml of sunflower oil on top, after which I seasoned it with:
- one teaspoon of sea salt,
- one teaspoon of thyme,
- one teaspoon of freshly ground pepper,
- one teaspoon of Hungarian Paprika,
- a tablespoon of marjoram.
Because I had leftovers from the filling, I formed two balls from them and placed them in the tray. After, I pour about 150 ml of beer into the tray for an extra aroma and taste.
Do many people ask how long it takes to bake a stuffed chicken? Cover the baking tray with aluminium foil (or if you have a glass lid) and put it in the oven at 200 degrees for an hour and a half. Then remove the foil or lid.
Using a spoon, sprinkle the chicken with the juice from the pan, and put it back in the oven for 25-30 minutes.
That's it. This is the delicious baked stuffed whole chicken recipe, in my favourite version, ready to serve.
Serving the Dish
This stuffed whole chicken should be served hot, along with various side dishes; I chose to make boiled potatoes with parsley, which was a winning option.
If you liked this baked stuffed whole chicken recipe, I recommend you try other chicken recipes from our blog, such as:
- Creamy Homemade Chicken Stew Recipe
- Honey and Garlic Chicken Wings Recipe
- Best Homemade Chicken Salad Recipe
- Best Creamy Chicken Soup Recipe
- Sauteed Chicken Livers With Onion
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Baked Stuffed Whole Chicken recipe
Equipment
- 1 roasting tray
Ingredients
Filling
- 1 piece whole chicken 1,800 g
- 8 slices bread soaked
- 6 pieces eggs
- 6 pieces spring onions
- ½ pieces yellow bell pepper
- 1 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon thyme dried
- 1 teaspoon vegetable mix for soups
- 1 bunch parsley chopped
Chicken
- 150 ml sunflower oil
- 150 ml beer
- 1 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon thyme
- 1 teaspoon paprika powder Hungarian sweet
- 1 tablespoon marjoram dried
- 1 piece lemon
Instructions
- Peel the skin off the breast, because there we will put the filling. For this, I will first use a wooden spoon, with its handle I will start to gently peel the skin off the chicken breast. After that, I will continue the operation with the help of my hand, which I will insert under the skin until I get the hole to be filled. Cut the spring onion into small ½ inch pieces, as well as with the half of bell pepper. After boiling the three eggs for 10 minutes, put them in cold water to cool, peel them and cut them into cubes. Finely chop the parsley.
- Take a bigger mixing bowl, so that we can work easier, in which I put the onion and the chopped pepper. Add the soaked bread that I squeezed out of the water. Followed by uncooked eggs that we break directly into the bowl and now season with sea salt, freshly ground black pepper, dried thyme and vegetable mix for soups. Mix everything well with a wooden spoon, then add finely chopped boiled eggs and chopped parsley, mixing again.
- The simplest is with the help of a spoon, putting little by little under the skin and pressing lightly to get the filling as deep as possible. Close the skin with toothpicks or kitchen needles, but be careful not to break the skin. In the cavity of the chicken, I inserted a lemon which I pricked with a knife, after that, I tied the legs of the chicken.
- Place the chicken in the tray, followed by its seasoning. I poured sunflower oil on top, after which I seasoned with sea salt, thyme, ground pepper, Hungarian sweet paprika powder and marjoram. Because I had leftover from the filling, I formed two balls from them and placed them in the tray, after which I poured about 150 ml of beer into the tray.
- Cover the baking tray with aluminium foil and put in the preheated oven at 200 degrees for an hour and a half and then remove the foil. Using a spoon, sprinkle the chicken with the juice from the pan, and put it back in the oven for 25-30 minutes.
- It is preferable for this dish to be served hot, along with various side dishes, I chose to make boiled potatoes with parsley.
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