Duck pate stuffed roast chicken

    1 hour 20 min

    A roast chicken is stuffed with a mixture of duck liver pate, mushrooms, pistachios and thyme, before being roasted to perfection. Serve as an alternative roast for Sunday lunch.

    7 people made this

    Serves: 6 

    • 1 teaspoon salt
    • 1 pinch ground white pepper
    • 1/2 teaspoon paprika
    • 1 (1.1kg) whole chicken
    • 100g fresh mushrooms, sliced
    • 225g duck liver pate
    • 45g pistachio nuts, chopped
    • 1/2 teaspoon dried thyme
    • 1 egg
    • 3 tablespoons breadcrumbs
    • 3 tablespoons melted butter

    Prep:20min  ›  Cook:50min  ›  Extra time:10min resting  ›  Ready in:1hr20min 

    1. Preheat an oven to 220 C / Gas 7. Mix the salt, white pepper and paprika together in a small bowl; set aside.
    2. Place the chicken into a small roasting tin and sprinkle half of the paprika mixture inside the chicken. Rub the remaining mixture into the skin of the chicken, then set aside.
    3. Place mushrooms into a bowl along with the pate, pistachios, thyme, egg and breadcrumbs. Mix with your hands until evenly blended. Spoon the stuffing into the cavity of the chicken, then tie the legs and wings with kitchen twine. Brush the chicken with half of the melted butter and place into the roasting tin, breast-side down.
    4. Roast the chicken in the preheated oven for 20 minutes, then turn the chicken breast-side up, brush with the remaining butter and continue roasting until no longer pink at the bone and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 82 degrees C. Remove the chicken from the oven, cover with a doubled sheet of foil and allow to rest in a warm area for 10 minutes before slicing.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    Pearl of any dinner Really delicious. But be sure to leave just a little space free when you put in the stuffing, otherwise the chicken might burst while roasting. Also, I removed the front bone of the ribcage and the front ribs before stuffing - this way it was easier to cut it later.  -  08 Nov 2008  (Review from Allrecipes US | Canada)


    This was excellent! I made this precisely as per recipe directions with the exception that I used pecans because I didn't have any pistachios. The chicken was moist and flavourful and the stuffing was to die for! A hit with my dinner guests.  -  17 Jan 2010  (Review from Allrecipes US | Canada)


    Simply amazing!  -  08 Nov 2011  (Review from Allrecipes US | Canada)