Flo's delicious stuffed roast chicken

    2 hours 30 min

    This recipe is based on my mum's stuffed chicken as well as Christmas turkey but I have changed it a bit to fit my own tastes and likes! If you like you can also use chestnuts or pine nuts too!


    Stockholms, Sweden
    2 people made this

    Serves: 6 

    • 1 whole (2 to 3kg) chicken (or turkey)
    • liquid margarine to season chicken
    • For the stuffing
    • oil for frying
    • 1 large onion, chopped finely
    • 8 white mushrooms, chopped
    • 8 chicken livers, chopped finely
    • 8 rashers bacon, chopped finely
    • 2 to 3 garlic cloves, crushed
    • salt and freshly ground black pepper to taste
    • paprika to taste
    • 1 glass white wine
    • 1 vegetable or chicken stock cube, disolved in 475ml water
    • fresh or dried thyme to taste
    • fresh or dried parsley to taste
    • 280g bulgur wheat, washed and drained
    • juice from 1 lemon

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. In a hot frying pan, fry onion in a bit of oil over medium heat for about 3 minutes. Then add the mushrooms, chicken livers, bacon and garlic and fry for 5 more minutes.
    2. Add your salt, black pepper, paprika according to liking and give it a stir.
    3. Add the drained bulgur wheat, give it a good stir with all the other ingredients, increase the heat and add lemon and wine. When it's absorbed add the stock and your thyme and parsley.
    4. Take the stuffing off the heat and let it cool before you stuff it into the chicken or turkey.
    5. Place chicken or turkey in a roasting tin. Season the outside of the chicken or turkey with salt and pepper and when the stuffing has cooled stuff it in using either your hands or a spoon. Close it up with skewers or tie it with some string. Cover the outside of the bird with margarine or butter.
    6. Cover with foil and cook covered in preheated oven at 200 C / Gas 6 for the first 1 to 1 1/2 hours (depending on the weight of the chicken or the turkey), then reduce heat to 180 C / Gas 4. Uncover it for the last hour of cooking so it gets brown and yummy. Cook for 1 hour per every kilogram.


    Depending on the size of your bird you can either reduce or increase the amount of ingredients. I usually use a 2kg chicken and cook it for a little more than 2 hours, so if you need to estimate make it 1 hour cooking for every kilo your poultry is!
    The ingredients make extra stuffing since we love to have it the next day as lunch! If the stuffing is too much, put it in another oven dish, add a little water or wine to it, cover and cook in the oven for 30 to 45 minutes.

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    My god Flo, u r an amazing cook lol. I LUV this dish! I JUST LUV IT!  -  13 Apr 2013