Learn in this cooking video how to make a ham and mushroom stuffed chicken from scratch using a tasty and easy whole chicken roast recipe!
SUPER YUMMY whole chicken recipe by www.homemaderecipesfromscratch.com! ENJOY cooking a whole chicken!
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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, 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)
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 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 into the bowl
8) break eggs over ingredients in the bowl
9) chop parsley leaves finely, then add them into 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 into the bowl
12) open the mushroom can, rinse mushrooms, drain water and add them into 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, 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 stuffed chicken roast off into pieces of the desired size
Whole chicken roast in the oven is one of the frequently cooked chicken recipes. As a result, there are available lots of whole chicken roast recipes and a good part of them are stuffed chicken recipes.
I also really like baked whole chicken and, of course, stuffed chicken. As a result, I often prepare baked chicken both simply and with various stuffings.
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 a crunchy skin that spoils your taste buds.
Cooking a whole chicken roast in the oven is not complicated. This is valid for the stuffed chicken roast presented on this page, even 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 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.
Another important tip is to avoid cooking a whole 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 the ham and mushroom stuffed chicken and cooking a whole chicken recipe!
Read more about stuffed chicken roast origins and cooking a whole chicken here.