Pate and Pistachio-Stuffed Roast Chicken

Pate and Pistachio-Stuffed Roast Chicken

4
Laura Binish 3

"Duck liver pate, mushrooms, and chopped pistachios create a delicious filling for this stuffed, roasted chicken."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 20 m servings 542 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 40.6 g
  • 62%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 36.1 g
  • 72%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 842 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 425 degrees F (220 degrees C). Mix the salt, white pepper, and paprika together in a small bowl; set aside.
  2. Rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle half of the paprika mixture inside the chicken. Rub the remaining mixture into the skin of the chicken, then set aside.
  3. Chop the mushrooms, and place into a bowl along with the duck liver pate, chopped pistachios, thyme leaves, egg, and bread crumbs. Mix with your hands until evenly blended. Spoon the stuffing into the cavity of the chicken, then tie the legs and wings with kitchen twine. Brush the chicken with half of the melted butter, and place into the roasting pan, breast-side down.
  4. Roast the chicken in the preheated oven for 20 minutes, then turn the chicken breast-side up, brush with the remaining butter, and continue roasting until no longer pink at the bone and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Reviews

4

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 b...

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 stuffi...

Simply amazing!

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...