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Preparation
35 minutes
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Cooking
2 hours
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Difficulty
Easy
The weekend has arrived and you don’t know what to treat your family? Let TasteVN guide you into the kitchen to quickly make the incredibly delicious and attractive grilled dish, which is stuffed roasted chicken that you’ll crave after this!
Ingredients for Stuffed Roasted Chicken For 4 people
Local chicken 1 whole (1.5kg – 1.8kg) Minced pork 1 kg Jambo meat 250 gr Smooth pate – 70gr 50 gr Carrot 80 gr Dried cranberries 50 gr Pumpkin seeds 20 gr Shelled chestnuts 25 gr Salted egg yolks 16 pieces Unsalted butter 20 gr Honey 1 tablespoon Soy sauce 1/2 tablespoon Chicken marinade seasoning a little (chicken seasoning powder/ sugar/ salt/ ground pepper/ garlic powder or onion powder)
How to choose fresh ingredients
How to choose fresh chicken
When buying live chickens:
- Hold two chickens of the same size, the one that feels heavier has firmer meat.
- The chicken’s beak should be sharp, shiny, and free of slimy discharge.
- The chicken’s legs should be straight, slender, even, without scratches, chips, or broken nails, and free of red spots or unusual marks.
- Lift the chicken’s feathers to see that the skin is thin, soft, and when gently pressed, the body feels firm, not flabby, with some large yellow streaks under the breast and wings. Under the chicken’s wings, if you can see meat and blood vessels, it indicates the chicken is firm and not fatty.
- The chicken’s crop should not be hard, indicating a healthy chicken.
When buying pre-prepared chicken:
- The skin of local chicken is light yellow with darker yellow in some areas like the breast, wings, and back, while egg-laying chickens are white or uniformly yellow (possibly dyed with harmful chemicals). To determine if the chicken has been dyed, observe if the skin is yellow while the internal fat is white; that indicates chemically treated chicken.
- The skin of local chicken should be thin, smooth, and highly elastic. Choose chicken meat that looks fresh, with no foul smell or antibiotic odor, and the skin should not have bruises or blood clots. To buy good chicken, avoid dark-skinned chickens as they are usually dead before processing.
- Additionally, to avoid buying water-injected chicken, pay attention and press on the suspected areas (mainly thighs and breasts) to check. If it feels mushy, slippery, or deformed, do not buy it. The chemicals injected are not good for health.
Where to buy dry nuts?
- You can buy dry nuts directly at supermarkets, grocery stores or online on e-commerce websites.
Tools needed
Gas stove, pot, oven, knife, spoon, plate, baking bag, aluminum foil, tying string, gloves, pastry brush,…
How to make Baked Chicken Stuffed with Meat
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Prepare the chicken
The chicken is cleaned, plucked of pin feathers (fine, small, black feathers left on the chicken skin), rub a little salt or lemon on the skin to clean the chicken and reduce odor, then rinse with water until clean, and let it drain.
Use a small, sharp knife to carefully remove the cartilage at the tail, thigh bone, and wing bone of the chicken. Only keep the meat and skin.
How to clean chicken properly without odor:- To prevent the chicken from smelling, you need to remove all the feathers, including pin feathers (fine hair) to make the chicken white, clean, and less odorous.
- Mix a solution of vinegar and salt in a ratio of 2 salt : 1 vinegar and apply it all over the chicken, rubbing several times and then rinsing thoroughly with clean water.
- Rub a few slices of lemon with a little salt on the chicken meat.
- Pound 1 piece of ginger and a little white wine, massage it on the chicken and let it sit for 30 minutes before cooking.
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Marinate the chicken
The marinade for the chicken consists of 1 tablespoon of chicken seasoning powder; 1/2 tablespoon of sugar; 1/3 tablespoon of salt; 1 teaspoon of ground pepper. Mix the ingredients well and apply evenly inside and outside the chicken.
To enhance the aroma of the chicken, add 1 tablespoon of garlic powder and apply it evenly on the top and bottom of the chicken.
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Prepare other ingredients
Wash the carrots, peel them, and then cut them into dice. Divide the Jambo meat into 2 portions. One portion cut into dice, and the other cut into strips about 5mm.
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Mix and stuff the filling
The mixture for the filling includes pre-made pork paste in a plastic bag, then add about 80g of diced carrots; 50g of dried cranberries, 20g of pumpkin seeds, 25g of chestnuts, and diced jambo mixed together and stuffed with the pork paste.
After mixing the mixture relatively evenly, add about 15 – 16 salted egg yolks and continue to mix everything together.
Finally, put the filling into the chicken’s belly. Use a stuffing bag to insert the filling completely into the chicken’s belly, then slowly push the filling out. Use your hands to push the filling into the wings and thighs to make the chicken fully stuffed.
Before steaming the chicken, wrap it with a baking bag. Use string to tie the two ends and the middle to prevent the filling from bursting out during steaming.
Tip:- To give the filling a special flavor and light richness, add about 50 – 70g of pâté according to your preference.
- To make the chicken look nice, when putting the chicken in the baking bag, you should position the wings facing up towards the belly.
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Steaming the chicken
Place a pot on the stove, add water, medium heat. When you see bubbles forming in the pot, take the chicken to steam. Steam the chicken for about 70 – 80 minutes. After steaming, take the chicken out of the bag to prepare for roasting.
Note: When the chicken has been steaming for about 15 minutes, use scissors to cut off the string tied around the middle of the chicken’s belly, keeping only the strings tied at the two ends, as leaving them on may press into the chicken’s body during boiling.
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Roast Chicken
Brush the mixture of sauce on the chicken consisting of 20g melted butter, 1 tablespoon of honey, and 1 tablespoon of soy sauce mixed together and use a brush to apply it to the chicken so that the skin will turn golden and fragrant when roasted.
Set the oven to fan mode at 180 degrees Celsius with heat from above and below. Place the chicken on the grill and take it to roast.
After roasting for about 15 minutes, when you see the chicken starting to turn a light golden color around the edges but the back is still a bit white, wrap it with aluminum foil and continue roasting. The total roasting process will take about 35 – 40 minutes.
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Final Product
The chicken skin has a light buttery aroma and a gentle sweetness from the honey. The chicken meat retains its moisture combined with the chewiness of the sausage, the saltiness of salted egg, and the crunchiness of various nuts that will make you fall in love.
So the baked chicken stuffed with whole meat is done, right? Although it’s not easy at all, you will be very proud when you finish that product. Wish you success!
