My reviews (4)

Duck pate stuffed roast chicken

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.
Reviews (4)


08 Nov 2008
Reviewed by: Laura Binish
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.
 
(Review from Allrecipes US | Canada)
17 Jan 2010
Reviewed by: Janie Canuck
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.
 
(Review from Allrecipes US | Canada)
08 Nov 2011
Reviewed by: katylester
Simply amazing!
 
(Review from Allrecipes US | Canada)
24 Jul 2013
Reviewed by: LAA
Great recipe I made this dish when having my amazing chef of a mother over for dinner and she asked for the recipe for the number of dinner parties she throws! Instead of using chicken I made it with a Cornish game hen, since it was only a meal for two. I forgot the paprika, but it was still very rich and delicious...looked like something that would be served at a high end restaurant when it came out of the over. Thanks for sharing!
 
(Review from Allrecipes US | Canada)

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