Roast Stuffed Chicken in the Old Portuguese Manner

Name: Roast Stuffed Chicken in the Old Portuguese Manner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roasting chicken weighing about 5 pounds, with giblets; 1 large garlic clove, smashed; 1 teaspoon kosher salt; 1 tablespoon sweet Hungarian paprika; 1/4 cup olive oil; 1 cup dry white wine; For the Stuffing; 2 cups chopped onions; 1 tablespoon chopped garlic; 1/4 cup olive oil; 1/4 cup lard; Giblets from the chicken; 1/2 pound ground lean pork; 4 cups bread crumbs; 4 hard cooked eggs, peeled and chopped; 1/2 cup chopped green olives; 1 tablespoon sweet Hungarian paprika; 2 tablespoons chopped parsley; 1/4 cup port; 1/2 cup chicken stock

Servings: persons

1 roasting chicken weighing about 5 pounds, with giblets
1 large garlic clove, smashed
1 teaspoon kosher salt
1 tablespoon sweet Hungarian paprika
1/4 cup olive oil
1 cup dry white wine
For the Stuffing
2 cups chopped onions
1 tablespoon chopped garlic
1/4 cup olive oil
1/4 cup lard
Giblets from the chicken
1/2 pound ground lean pork
4 cups bread crumbs
4 hard cooked eggs, peeled and chopped
1/2 cup chopped green olives
1 tablespoon sweet Hungarian paprika
2 tablespoons chopped parsley
1/4 cup port
1/2 cup chicken stock

1
In a bowl combine the garlic, kosher salt, 1 tablespoon of the paprika, and 1 tablespoon of the oil.
2
Beat together until smooth.
3
Rub this mixture all over the chicken, inside and out.
4
Place the chicken in a shallow bowl, cover , and refrigerate overnight.
5
For the stuffing: In a skillet heat olive oil and lard, add onions and garlic and saute for 5 minutes.
6
Then add the pork, breaking up the pieces as it cooks.
7
Meanwhile, in a bowl toss together the bread crumbs, eggs, olives, paprika, parsley, mix well.
8
Add the sausage mixture into the bowl.
9
Pour in the port and chicken stock to moisten the stuffing.
10
It should be moist, not soggy.
11
Season to taste with salt and pepper.
12
Preheat oven to 450 degrees.
13
Fill the cavity of the chicken with the stuffing.. Don't pack it in.
14
Rub the outside of the chicken with the olive oil, and place it in a roasting pan.
15
Roast uncovered for 20 minutes.
16
Lower the heat to 350 degrees, brush the chicken again with the olive oil and the pour the white wine over the chicken.
17
Continue to roast for 1 1/2 hours or until juices run clear.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 roasting chicken weighing about 5 pounds, with giblets, 1 large garlic clove, smashed, 1 teaspoon kosher salt, 1 tablespoon sweet Hungarian paprika, and more.

Yes, Roast Stuffed Chicken in the Old Portuguese Manner falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!