Roasted Chicken Stuffed Under The Skin

Roasted Chicken Stuffed Under The Skin

Trung bình - 20 Min

  • style Dish type: Các món Thịt & Gia cầm
  • poll Difficulty: Trung bình
  • access_time Preparation time: 20 min
  • timer Cooking time: 75 min
  • place Region: France
  • euro_symbol Cost: ₫972,000


Recipe Ingredients:

1 Yellow Chicken

1 Bunch Of Flat Parsley

1 Bunch Of Chives

1/2 Bunch Of Tarragon

2 Shallots

3 Button Mushrooms

50g of Fromage Blanc

60g of Unsalted Butter

The juice Of 1 Lemon

Ground Pepper and Espelette Pepper

Preparation : Follow our easy steps to prepare the roasted chicken stuffed under skin for 6 persons.

Take a chicken with the most consistent skin possible (no holes).

Preheat the oven to 6/180°C.

Wash and dry the herbs. Set aside half of the parsley bunch and remove the leaves from the rest of the herbs, then chop them coarsely.

Peel and chop the shallots.

Wash and coarsely chop the mushrooms.

Place the fromage blanc, butter and lemon juice in a blender.

Blend everything together, then add the herbs, shallots and mushrooms. Blend again to obtain a fine, creamy consistency.

Add salt and pepper to the inside of the chicken, then place the half bunch of flat leaf parsley on top.

Starting from the neck of the chicken, gently peel off the skin by running your fingers between the flesh and the skin.

Then place the herb stuffing between the two and spread it evenly over the legs and breasts, taking care not to go through the skin.

Tie the legs of the chicken with a piece of kitchen string, place it in a dish, add salt and sprinkle with Espelette pepper.

Place in the oven and cook for 1 hour and 15 minutes, basting often.

Enjoy the recipe and Cook like a Chef at home!

Ingredients Quantity Price
Gà nguyên con đông lạnh Yellow Chicken Fra -Yellow Chicken Fra Frz (~1Kg) - Savel ₫444,000
Kem tươi 200g - Président ₫259,000
Pamplie - Bơ lạt Unsalted butter block 250g (250g) ₫190,000
Hạt tiêu khô hỗn hợp - Carmencita - Mixed Peppercorns grinder 40g ₫79,000

Products of the recipe