Boiled Stuffed and Roasted Chicken
Transform your dinner table into a feast with this Boiled Stuffed and Roasted Chicken recipe, a show-stopping centerpiece that melds succulent flavors with a unique double-cooking method. Start by gently boiling the chicken in a fragrant broth infused with lemon, garlic, and herbs, ensuring the meat stays tender and juicy. Then, it's expertly stuffed with a savory blend of buttery bread cubes, sautéed vegetables, and fresh parsley for a burst of comforting flavors in every bite. Finish with a quick roast in the oven, transforming the skin into a golden, crispy perfection. Perfect for family dinners or special occasions, this recipe is a satisfying combination of delicate spices, hearty textures, and timeless techniques. Serve with your favorite sides for an unforgettable meal. Ideal for keywords like "roasted chicken recipe," "stuffed chicken dinner," and "crispy golden chicken."
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Ingredients
- 1 piece (approximately 4-5 lbs) Whole chicken
- 2 tablespoons Salt
- 1 piece Lemon
- 6 cloves Garlic
- 1 large piece Onion
- 3 pieces Bay leaves
- 2 pieces Carrots
- 2 pieces Celery stalks
- 2 cups Bread cubes
- 1 cup Chicken stock
- 3 tablespoons Butter
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
Directions
Step 1
Clean the whole chicken by rinsing it under cold water and patting it dry with paper towels. Remove any giblets and set aside.
Step 2
Fill a large pot with enough water to fully submerge the chicken. Add 1 tablespoon of salt, the lemon (cut into quarters), 4 garlic cloves (smashed), the onion (quartered), bay leaves, 1 carrot (chopped), and 1 celery stalk (chopped).
Step 3
Place the chicken into the pot and bring the water to a gentle boil. Reduce the heat and simmer the chicken for 40 minutes, skimming any foam or impurities off the surface.
Step 4
Meanwhile, prepare the stuffing by melting 2 tablespoons of butter in a skillet. Add the remaining carrot and celery (finely chopped), 2 garlic cloves (minced), and sauté for 5 minutes.
Step 5
Stir in the bread cubes, chicken stock, parsley, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Mix until the bread fully absorbs the stock and becomes moist. Remove from heat and let cool.
Step 6
Preheat your oven to 400°F (200°C). Once the chicken has finished boiling, carefully remove it from the pot and let it cool slightly.
Step 7
Stuff the chicken cavity with the prepared stuffing. Use kitchen twine to tie the legs together and secure the stuffing inside.
Step 8
In a small bowl, mix the olive oil, remaining 1 tablespoon of butter (melted), 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, and paprika. Brush this mixture all over the skin of the chicken for a golden, crispy finish.
Step 9
Place the chicken on a roasting rack in a baking dish. Roast in the preheated oven for 30-40 minutes or until the skin is golden brown and the internal temperature near the thigh reaches 165°F (74°C).
Step 10
Remove the chicken from the oven and tent it with aluminum foil. Let it rest for 10 minutes before carving.
Step 11
Serve the chicken alongside your favorite sides, such as roasted vegetables or mashed potatoes. Enjoy!
Nutrition Facts
| Serving size | (3247.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2406.9 |
| Total Fat 98.4g | 0% |
| Saturated Fat 31.2g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 256.1mg | 0% |
| Sodium 17218.9mg | 0% |
| Total Carbohydrate 290.3g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 35.9g | |
| Protein 103.0g | 0% |
| Vitamin D 6.7IU | 0% |
| Calcium 572.2mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 2139.6mg | 0% |
Source of Calories