Whole Stuffed Chicken

Whole Stuffed Chicken Recipe from Haiti with Ground Veal, Pork, Beef, and Pistachios

Region / culture: Haiti | Preparation time: 45 minutes | Cooking time: 2 hours | Servings: 6

Introduction

This Whole Stuffed Chicken recipe is a classic dish that is sure to impress your guests. The combination of tender chicken, flavorful stuffing, and a touch of brandy creates a delicious and elegant meal that is perfect for special occasions.

History

Stuffed chicken dishes have been enjoyed for centuries in various cultures around the world. This particular recipe is a traditional French dish that has been passed down through generations. It is a labor of love to bone and stuff a whole chicken, but the end result is well worth the effort.

Ingredients

1 chicken
0.5 lb (227 g) ground veal
3 slices bread soaked in milk
0.25 lb (113 g) ground pork
4 tbsp butter
0.25 lb (113 g) sausage
1 tbsp pistachios
0.25 lb (113 g) beef tongue
3 tbsp brandy
0.25 lb (113 g) cooked ham
2 eggs
0.13 lb (59 g) grated parmesan cheese
salt, pepper, spices (to taste)

How to prepare

Bone the chicken, except for the legs, using a very sharp paring knife.
Cut along the backbone of the chicken.
Carefully remove the meat from the bones in a downward motion.
Clean and season the chicken.
Prepare the stuffing: In a bowl, mix ground meat, finely chopped sausage, eggs, cheese, bread slices (with squeezed out milk), salt, pepper, and other spices (such as onion, garlic, thyme, parsley, etc.). Cut the tongue and ham into strips.
Open the chicken and layer it with half of the stuffing, half of the tongue and ham strips, and half of the pistachios. Repeat this layering once more.
Close the chicken, enclosing the skin from the neck inside it before sewing it up.
Sew up the back and front of the chicken.
Sauté the chicken in butter in a frying pan until golden.
Next, flame the chicken by pouring brandy into a ladle and igniting it.
Pour the flaming brandy over the chicken.
The alcohol will burn off without flavoring the meat.
Place the chicken in a roasting pan and bake in a 350°F (177°C) oven for 1.5 to 2 hours, basting often.
When the chicken is done, take it out of the oven and let it stand at room temperature, still in the pan, for about 10 minutes before unsewing it.
Slice and serve with vegetables of your choice.

Variations

Feel free to customize the stuffing with your favorite ingredients, such as mushrooms, dried fruits, or fresh herbs.

Cooking Tips & Tricks

Use a very sharp knife to bone the chicken, as this will make the process much easier.

- Be sure to season the chicken well before stuffing it to ensure that the flavors are well balanced.

- Basting the chicken regularly while it bakes will help keep it moist and flavorful.

- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.

Serving Suggestions

This Whole Stuffed Chicken pairs well with roasted vegetables, mashed potatoes, or a simple green salad.

Cooking Techniques

Boning and stuffing a whole chicken can be a challenging technique, but with practice, you can master it. Take your time and be patient during the process.

Ingredient Substitutions

If you prefer, you can use ground chicken or turkey in place of the veal and pork in the stuffing.

Make Ahead Tips

You can prepare the chicken and stuffing ahead of time and refrigerate it until you are ready to bake it.

Presentation Ideas

Garnish the sliced chicken with fresh herbs or lemon wedges for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of this Whole Stuffed Chicken recipe contains approximately 450 calories.

Carbohydrates

This Whole Stuffed Chicken recipe contains minimal carbohydrates, making it a great option for those following a low-carb diet.

Fats

The fats in this dish come from the butter, sausage, and ground pork. While these fats add flavor and richness to the dish, it is important to enjoy them in moderation.

Proteins

Chicken, veal, pork, and sausage are all excellent sources of protein, making this dish a protein-packed meal.

Vitamins and minerals

This dish is rich in vitamins and minerals, including iron, zinc, and B vitamins from the various meats used in the stuffing.

Alergens

This recipe contains dairy (butter, cheese) and nuts (pistachios), so be mindful of any allergies when serving this dish.

Summary

Overall, this Whole Stuffed Chicken recipe is a balanced meal that provides a good mix of protein, fats, and carbohydrates.

Summary

This Whole Stuffed Chicken recipe is a show-stopping dish that is sure to impress your guests. With a flavorful stuffing and a touch of brandy, this dish is perfect for special occasions and celebrations. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, eager to learn the secrets of cooking from my own grandmother. She was a master in the kitchen, able to whip up the most delicious meals with just a few simple ingredients.

One day, while rummaging through her old recipe box, I stumbled upon a faded card with the words "Whole Stuffed Chicken" scrawled across the top. Intrigued, I asked my grandmother about it, and she regaled me with the story of how she had learned to make this dish from a dear friend many years ago.

According to my grandmother, her friend had been a French chef who had traveled the world in search of new and exciting flavors. During one of his journeys, he had come across a small village in the countryside where he had been invited to a local family's home for dinner. It was there that he had tasted the most delicious whole stuffed chicken he had ever eaten, and he had begged the family for the recipe.

The family had been hesitant at first, but after much persuasion, they had finally relented and shared their secret with him. He had then returned home and perfected the recipe, passing it on to my grandmother during one of their many culinary adventures together.

I was fascinated by the story and begged my grandmother to teach me how to make the whole stuffed chicken. She agreed, and we spent the rest of the day in the kitchen, gathering the necessary ingredients and preparing the dish step by step.

First, we had to clean and season the chicken, rubbing it with a mixture of herbs and spices that my grandmother had collected from her garden. Next, we had to prepare the stuffing, a delectable mixture of breadcrumbs, onions, garlic, and mushrooms sautéed in butter until golden brown.

As we worked, my grandmother shared with me the importance of patience and attention to detail in cooking. She taught me how to trust my instincts and taste as I went along, adjusting the seasoning and flavors to my liking.

Finally, after several hours of cooking, the whole stuffed chicken was ready. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the fruits of our labor.

As we sat down to eat, my grandmother watched me anxiously, waiting for my reaction. I took a bite of the tender chicken, the savory stuffing melting in my mouth, and I knew that this recipe was something special.

From that day on, the whole stuffed chicken became a staple in our family's meals. I would make it for special occasions and Sunday dinners, always thinking of my grandmother and the French chef who had inspired her to learn this recipe.

Now, as I pass this recipe on to my own grandchildren, I hope that they too will find joy and satisfaction in cooking, just as I did when I first discovered the magic of the whole stuffed chicken. And every time they make it, I know that my grandmother's legacy will live on, one delicious bite at a time.