Pot Roasted Stuffed Chicken Recipes

STUFFED CHICKEN

Steps:

• First, make the stuffing: Grate or spiralize the carrots and onion. Place them in a mixing bowl and add spices, flour, and oil. Mix well and set aside. Then, prepare the chicken: Mix the paprika, pepper, and garlic powder in a small bowl and set aside. Slice a small onion in rings and place over the bottom of a baking pan. Add a few tablespoons of water, and then place the whole chicken on top. Sprinkle the mixed spices generously over the chicken. If you have enough, rub some of the spices on the inside of the chicken cavity as well. Stuff all the stuffing into the chicken cavity. Cover with aluminum foil, and bake at 350F/180C for 2 hours. Uncover and cook for an additional hour.

OVEN ROASTED STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
• Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
• Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

ONION STUFFED ROAST CHICKEN WITH POTATOES

Steps:

• In a skillet, melt 1 T butter over medium heat.
• Add onion, 1/4 teaspoon salt and a pinch each of pepper and thyme; saute until onion is light brown (about 10 minutes), then remove from the skillet and let cool to room temperature.
• In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
• Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
• Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
• Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
• Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.

ROAST CHICKEN STUFFED WITH HERBED POTATOES

Steps:

• Process the parsley, garlic, rosemary,thyme and sage until minced.
• Reserve 2 tbsp.
• Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
• Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
• let them rest to cool, drain if there is any stock left, and reserve it.
• Spoon half the potatoes into the chicken sew the cavity shut.
• Rub the reserved herb mixture all over the chicken.
• Arrange remaining potatoes around the chicken in the baking dish.
• Spoon some of the remaining broth over the chicken.
• Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
• Baste the chicken every 15 minutes with the stock.

STUFFED CHICKEN IN PRESSURE COOKER

Steps:

• 1. Make your stuffing first. Put stuffing in a bowl and add 1 1/2 cups warm water. Stir it around till moist then set aside.
• 2. Wash potatoes. I leave the potatoes whole with the skins on.
• 3. Chop carrots and onions. Set aside.
• 4. Wash chicken inside and out (makes sure to take out any giblets that might be packaged up inside.)
• 5. Pat dry. Set aside.
• 6. Take out your cheesecloth and cut enough off to wrap the chicken "twice" leaving the ends long enough to tie a knot on the top. This serves two purposes . . . It's so much easier to lift the knot out of the cooker, the chicken doesn't fall apart in the pot and all the bones and stuffing stay put! I also do this with chicken noodle soup.
• 7. Once you have opened and cut the cheesecloth, unwrap it on a cutting board or counter. (It will be very thin, that's why I double it.) Place the chicken on one end of the cheesecloth and stuff the chicken.
• 8. Once it's stuffed, roll the chicken, with the cheesecloth, to the other end of the cheesecloth.
• 9. There should be enough cheesecloth on the ends to tie in a knot. Set aside.
• 10. Add the chicken broth to the pot. Add the crushed garlic and onion.
• 11. Place the potatoes on the bottom of the pot.
• 12. Place your stuffed chicken on top of the potatoes. That will serve as a rack for the chicken.
• 13. Add the chopped carrots, salt, and pepper. If you think you want more broth, add it now.
• 14. Close the lid and set the timer for 50 minutes. (It's stuffed so you have to be careful.) When done, let the pressure release naturally.
• 15. Open the lid and take out the chicken holding the knot and place it on a platter or plate. (Careful knot will be hot.) Grab with the hot pad or tongs.
• 16. Cut off the cheesecloth and check to see if it's done. If for some reason it's not fully cooked, place back in cooker, close lid and leave on warm for another 5 minutes or so. Voila! A one-pot meal that's tender and juicy!

POT ROASTED STUFFED CHICKEN

Steps:

• Moisten the breadcrumbs in a little chicken stock or water and mix with the stuffing ingredients. Taste for seasoning. Stuff into the cavity of the bird.
• Put the chicken, breast side down, in a heavy casserole and pack the prunes and dried fruit around it with the pancetta and the spices and garlic.
• Pour the wine and verjuice(or bitter orange juice)into the casserole, and a little water to come half way up the chicken.
• Add a few scrapings of the orange peel.
• Cover with a tight-fitting lid;if neccesary seal it with a flour and water paste or cover with foil or grease-proof paper.
• Bring to the boil, then simmer gently for 1 1/2 hours, or until the bird is cooked.
• Take the bird out and carve it.Put the pieces in a serving dish with spoonfuls of the stuffing and arrange the prunes and bits of fruit and bacon around it.
• Pour some of the cooking liquid over the chicken and serve hot.