Pate and Pistachio-Stuffed Roast Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 24, 2013
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!
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Reviewed: Nov. 8, 2011
Simply amazing!
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Reviewed: Jan. 17, 2010
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.
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Photo by Laura Binish
Reviewed: Nov. 8, 2008
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.
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Photo by Laura Binish

Cooking Level: Beginning

Living In: Kaunas, Kauno Apskritis, Lithuania


 
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