Recipe by Laura Binish
"Duck liver pate, mushrooms, and chopped pistachios create a delicious filling for this stuffed, roasted chicken."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground white pepper
1 (2.5 pound)
1 1/2 cups
sliced fresh mushrooms
duck liver pate
chopped pistachio nuts
dried thyme leaves
dry bread crumbs
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pate and Pistachio-Stuffed Roast Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 366
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn a great trick for getting incredibly delicious roast chicken.
See how to make a quick, no-fuss roast chicken.
So simple and delicious, it had to be called happy.