READY IN ABOUT 1½ hrs

Pate and Pistachio-Stuffed Roast Chicken

Read Reviews (3)

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

Directions

Preheat an oven to 425 degrees F (220 degrees C). Mix the salt, white pepper, and paprika together in a small bowl; set aside.
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.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 50 mins
READY IN 1 hr 20 mins

Footnotes

Editor's Note
To learn how to tie a whole chicken and other tips, see our Roasting Chicken article.

Reviews More Reviews

Nov 08, 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.

—Laura Binish

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Jan 19, 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.

—Janie Canuck

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3 Ratings

Nov 08, 2011

Simply amazing!

—katylester

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Nutrition

Calories
542 kcal
27%

Carbohydrates
7.1 g
2%

Cholesterol
220 mg
73%

Fat
40.6 g
62%

Fiber
1.2 g
5%

Protein
36.1 g
72%

Sodium
842 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pate and Pistachio-Stuffed Roast Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 542
Calories from Fat: 366

% Daily Value *
Total Fat 40.6g 62 %
Saturated Fat 13.7g 69 %
Cholesterol 220mg 73 %
Sodium 842mg 34 %
Potassium 429mg 12 %
Total Carbohydrates 7.1g 2 %
Dietary Fiber 1.2g 5 %
Protein 36.1g 72 %
** Sugars 1.2g
Vitamin A 46 %
Vitamin C 3 %
Calcium 8 %
Iron 47 %
Thiamin 21 %
Niacin 133 %
Vitamin B6 37 %
Magnesium 15 %
Folate 38 %

* 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.