Stuffed Chicken Cooked in a Foil Bag

Small chickens stuffed with livers and wine, roasted in foil with sautéed root vegetables and fresh thyme.

Chicken Main Course High Protein Gluten Free Roast

Estimated Nutrition

Calories

1213.1

kcal / serving

4852.4 kcal total

Carbs

27.1g

per serving

108.2 g total

Fat

78.1g

per serving

312.4 g total

Protein

95.5g

per serving

382.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

175

White Wine

one glass

Meat

piece

Chicken

small, free range, corn-fed, approx 450g-680g each

piece

Chicken Liver

chopped

NutsSeeds

clove

Garlic

chopped

handful

Thyme

fresh

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

for drizzling and rubbing

100

Pancetta Fat

chopped, or lard

Vegetables

stalk

Celery

chopped

piece

Onion

chopped

500

Potato

cut into cubes

piece

Carrot

chopped

Method

Sauté the garlic, celery, onions, potatoes, carrots, and half the thyme in olive oil for 10 minutes.

Serve the chicken over the stuffing, drizzled with the reserved juices and extra oil.

Halve the chickens with shears and remove the stuffing.

Open the foil carefully and reserve the juices in a bowl.

Preheat the oven to 275°C.

Sprinkle with remaining thyme, wrap each chicken in five layers of foil, and bake for 30 minutes.

Stuff the chickens, stitch the openings closed, and rub the skin with olive oil, salt, and pepper.

Mix the chopped fat, chicken livers, and wine to create the stuffing.