The Crispy Stuffed Little Chicken is definitely a dish to enjoy when the temperature starts to drop, and it’s nice to turn on the oven. It’s an easy recipe to make, but a little long in the process. Not suitable for those on a diet because it’s quite rich in fats, but an exception can always be made when in good company…
- Difficulty: Medium
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2.2 lbs Little Chicken or Cockerel
- 14 oz chicken breast
- 5.6 oz fresh cream
- 3.5 oz sliced bread
- 1.8 oz carrot
- 1.8 oz zucchini
- Chicken breast scraps
- 1 bone
- 1 stalk celery
- 1 carrot
- 1 onion
- 2 tbsps red wine
- 2.8 oz tomato puree
Preparation
For the sauce:
Sauté the vegetables in a saucepan with extra virgin olive oil, the chicken breast scraps, and a bone.
Deglaze with red wine, cover with water, add the tomato puree, and let it reduce over low heat.
In a bowl, put the butter, grated lemon zest, a pinch of salt, and mix everything.
Turn on the oven and bring it to 350°F.
Lift the skin of the little chicken, and insert the flavored butter between the skin and the muscles.
Dice the carrot and zucchini into very small cubes, and finally blanch them for two minutes along with the peas, if using frozen ones.
In a mixer, blend the chicken breast, bread, cream, salt, and pepper.
Add the diced vegetables to the stuffing and insert them into the whole little chicken.
Cook and let it roast for about 1 hour.
In any case, check that the little chicken’s skin is browned and crispy.
Take out your Crispy Stuffed Little Chicken, slice it, and serve it with the reduced vegetable and bone sauce you have prepared, and accompany it with your favorite side dishes.
Notes
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