Ham and Mushroom Whole Stuffed Chicken Roast

➡️ Are you searching for easy whole stuffed chicken recipes in 2023? On this page, you’ll find out how to cook a whole stuffed chicken roast with ham and mushroom in 22 steps at home.

➡️ But what is a whole stuffed chicken roast? A whole stuffed chicken roast is a dish where a whole chicken is seasoned, stuffed with a flavorful mixture, and then roasted until cooked through. The stuffing can consist of a variety of ingredients like bread crumbs, herbs, vegetables, mushrooms, fruits, and sometimes even sausage or rice. As the chicken roasts, the flavors from the stuffing infuse into the meat, creating a delicious and aromatic dish. The result is a tender and moist chicken with a savory stuffing, making it a centerpiece for a hearty meal. My easy stuffed chicken roast recipe improves your skills for cooking a chicken with simple and tasty ingredients like mushrooms and ham.

➡️ Read on and learn below how to make a ham and mushroom stuffed chicken from scratch using a tasty and easy whole chicken roast recipe!

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How to Cook Whole Stuffed Chicken Roast with Ham and Mushrooms

What ingredients do you need to make ham and mushroom stuffed chicken?

Whole Chicken for Stuffed Chicken Roast

1) a whole chicken of about 1,5-2 kg/50-70 oz
2) 600 g/21 oz of Italian bread core (1-2 days old)
3) 6 tbsp of sour cream (12% fat)
4) some salt, ground white pepper, and black peppercorns to taste
5) 1 tbsp of ginger powder
6) 1 tbsp of mustard powder or Dijon mustard
7) 1/2 tbsp of coriander powder (optional)
8) 1 tbsp of garlic powder or 2-3 crushed garlic cloves + a couple of garlic cloves for the tray (optional)
9) 2 eggs
10) a large bundle of parsley leaves, chopped
11) 300 g/10 oz of Prague ham, pressed ham, or smoked ham
12) 300 g/10 oz of canned mushrooms
13) 2 tbsp of sunflower oil or olive oil (optional)

How do you cook ham and mushroom stuffed chicken from scratch?

Ham and Mushroom Whole Stuffed Chicken Roast

1) place chicken on a tray
2) detach the skin from the breast by hand or a wooden spoon so that it does not break on the edges or in the middle
3) cut the skin at the join between the legs and the chicken body and make some skin pockets
4) buy an older Italian bread (1-2 days old), take the core out, granulate it manually or with a food processor and place it in a bowl
5) add sour cream over the bread core
6) season with salt and ground white pepper to taste
7) add ginger, mustard, coriander, and garlic to the bowl
8) break eggs over the ingredients in the bowl
9) chop parsley leaves finely, then add them to the bowl
10) mix ingredients in the bowl a bit by hand to combine spices
11) cube the ham into small pieces, then add them to the bowl
12) open the mushroom can, rinse the mushrooms, drain the water and add them to the bowl
13) mix ingredients thoroughly by hand to combine well, add more sour cream if the mixture is too dry
14) rub the whole chicken with salt both outside and inside
15) fill up skin pockets on the breast and legs by hand or with a spoon, then place the rest of the stuffing inside the chicken
16) tie the chicken legs up to avoid leaking stuffing outside while baking, then pour about a glass of water into the tray
17) place some black peppercorn and chopped garlic cloves next to the chicken in the tray for more flavor (optional)
18) pour a little vegetable oil over the chicken for better roasting (optional)
19) cover the tray with aluminum foil and place it in the oven at about 180 C/360 F for about 30 minutes to bake the chicken
20) remove the foil, and turn the heat to a medium level (about 220 C/430 F) until the whole chicken roast is golden both on top and sides (about 30-45 minutes)
21) turn the oven off and leave the tray inside for at least 30 minutes to harden the stuffing
22) take the tray out from the oven and cut the whole stuffed chicken roast off into pieces of the desired size

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Final Notes for the Whole Stuffed Chicken Roast Recipe with Ham and Mushrooms

➡️ Whole stuffed chicken roast in the oven is one of my frequently cooked chicken recipes. I have lots of whole chicken roast recipes and a good part of them are stuffed chicken recipes.

➡️ The stuffed chicken roast recipe that I bring to your attention on this page is one of my preferred whole chicken roast recipes. It has an extremely delicious and rich-in-flavors taste. Plus, the roast is very tender inside and has crunchy skin that spoils your taste buds.

➡️ Cooking a whole stuffed chicken roast in the oven is not complicated. This is valid for the stuffed chicken roast shared on this page, even if it might look complicated when reading the ingredients list.

➡️ Being quite simple, I don’t have many tips to share for cooking a whole chicken with ham and mushroom stuffing. However, to get the best results when making this whole stuffed chicken roast, I’ll offer you a few clues.

➡️ The first is to use for filling chicken of the right size, neither too small nor too big. The ideal weight varies between 1.5 and 2 kg (50-70 oz), so I recommend that you fit in this range. The reason is that in smaller chickens the meat becomes dry by cooking and frying at the same time, in the bigger ones the inside can remain raw in the thicker parts.

➡️ Another important tip is to avoid cooking a whole stuffed chicken roast at high temperatures. It takes time for both the meat and stuffing to cook and the use of aluminum foil speeds up this process. You can cook the recipe without foil but you need 30-45 minutes more to get the same results.

➡️ Enjoy cooking whole stuffed chicken roast from scratch! For additional info, read more about stuffed chicken roast origins and cooking a whole chicken here.

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