1 chicken
250 g chicken livers, muscle fibers removed and washed thoroughly
1 tablespoon(s) olive oil
1 onion, medium, finely chopped
1 carrot, peeled and diced into 0.5 cm cubes
200 g bacon, finely chopped
250 g champignon mushrooms, finely chopped
2 tablespoon(s) dry breadcrumbs
6 sprig(s) thyme, only the leaves
For caramelized carrots
8 carrots
150 g butter
3 tablespoon(s) honey
2 sprig(s) rosemary
20 g ginger, coarsely chopped
For the broccoli


1.You want to prepare a stuffed chicken. You want to remove the bones from the body but leave the legs and wings whole. You need to be patient and you need to use a sharp knife. It is a tricky process but the end result is definitely worth it. If you are not skilled enough to do this on your own, ask your butcher to prepare it for you.
2.Place the chicken on a cutting board, breast side up.
3.Using a very sharp knife, begin removing the bone that is in between the breasts and back, being very careful not to rip the skin. If you find it difficult to do on your own, ask your butcher to prepare it for you.
4.Reserve the bones to make chicken stock.
5.Preheat oven to 180* C (350* F) Fan.
6.Place a nonstick pan over high heat and let it get very hot.
7.Cut the chicken livers into small pieces and add them to the pan along with 1 tablespoon of olive oil.
8.Sauté until golden, remove from pan and set aside.
9.Using the same pan, add the onions and sauté for 3-4 minutes, until translucent.
10.Add the carrots and bacon. Sauté until golden.
11.Add the mushrooms and sauté for 4-5 minutes, until they release most of their liquid and it evaporates.
12.When ready, remove from heat and add the chicken livers, breadcrumbs and thyme.
13.Stir and fill the chicken with the stuffing.
14.Tie it securely with some kitchen twine and transfer to a roasting pan.
15.Roast for 1 hour and 30 minutes.
16.When ready, remove from oven, cover with aluminum foil and allow it to rest for 10 minutes before slicing.
17.For caramelized carrots
18.Preheat oven to 200* C (390* F) Fan.
19.Peel the carrots, cut them in half, lengthwise and then cut each piece in half again. If the carrots are too big, cut them in half again.
20.Place a pot over medium heat.
21.Add the butter, rosemary and ginger.
22.As soon as the mixture starts to froth, add the honey.
23.As soon as it begins to froth again, add the carrots. Mix and transfer to a 20x25 cm baking pan.
24.Bake for 15 minutes, until the carrots caramelize nicely.
25.Serve the stuffed chicken with caramelized carrots and roast broccoli.

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