Stuffed Chicken My Way Recipe

Name: Stuffed Chicken My Way
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1500 g chicken; 15 g lard or 15 g oil; 100 g onions; 150 g chicken livers; 200 g white mushrooms (cultivated); 10 g dried wild mushrooms (best vrganj ); 50 g bacon (Italian pancetta ); 40 g butter; 1 egg yolk; 3 g nutmeg; 7 g salt; 5 g pepper; 2 tablespoons breadcrumbs; 180 g sour cream; 50 g fresh parsley leaves

Servings: persons

1500 g chicken
15 g lard or 15 g oil
100 g onions
150 g chicken livers
200 g white mushrooms (cultivated)
10 g dried wild mushrooms (best vrganj )
50 g bacon (Italian pancetta )
40 g butter
1 egg yolk
3 g nutmeg
7 g salt
5 g pepper
2 tablespoons breadcrumbs
180 g sour cream
50 g fresh parsley leaves

1
Pick up nice chicken making sure the skin is not damaged.
2
Carefully separate skin from meat but not remove (you are going to put stuffing inside).
3
Season it with salt.
4
To make stuffing first saute finely sliced onion on butter.
5
When soft and transparent add mushrooms.
6
Dried wild mushrooms soak 10 minutes in water.
7
Slice pancetta into small cubes.
8
Slice chicken liver into small pieces.
9
When mushrooms loose water, add pancetta and at the end chicken livers.
10
Saute it until livers becomes gray.
11
Put it on cool place to cool it a bit.
12
Add yolk (or two if you have a lot of stuffing) grounded nutmeg, salt, pepper, bread crumbs, minced parsley leaves, sour cream.
13
Mix well to make a stuffing (it must not be too creamy).
14
Put stuffing inside the chicken and surplus between skin and meat (the best is between legs and breasts).
15
Firmly close or sew up all holes with thicker thread.
16
Tie legs together.
17
Preheat the oven up to 220C Pour melted lard (oil) over the chicken and put it in the oven.
18
Bake it on 220C about 20 minutes than reduce heat to 180 - 200C and bake it 60 to 80 minutes (depending how large the chicken is 1kg = 60 min).
19
About 20 minutes before end bake it on 220C.

1032

kcal

Calories

Fat

Carbs

140

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1500 g chicken, 15 g lard or 15 g oil, 100 g onions, 150 g chicken livers, and more.

Yes, Stuffed Chicken My Way 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!

Stuffed Chicken My Way

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions