Recipe by Laura Binish
"Duck liver pate, mushrooms, and chopped pistachios create a delicious filling for this stuffed, roasted chicken."
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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
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