Roast Stuffed Chicken Under the Skin has always been the centerpiece of our Thanksgiving table, but my Sicilian Mother's recipe with rice stuffing between the chicken breast and skin of the chicken take it to another level.
She called it "Chicken Injuda" meaning stuffed chicken. Infused with simple yet bold flavors, this cherished family recipe was the highlight of our dinners. This roast turkey is more than just a meal - it's a piece of our Sicilian heritage that brings warmth, comfort, and true taste of Sicily to the holiday table.
If you like chicken, try my recipe for Creamy Pesto Chicken, Caprese Chicken Sandwich, or my Garlic Parmesan Chicken Pasta.
Add on an easy appetizer like Italian Crispy Fried Zucchini Flowers or Easy Pasta Salad Recipes for Every Season.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
You'll love this chicken stuffed under the skin because it's comforting and:
- a unique twist on traditional roast chicken
- stuffing keeps the meat tender and flavorful
- perfect centerpiece for Sunday dinner or holidays
- hearty, one dish meal with classic flavors
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Ingredients
For stuffed chicken under the skin you'll need a whole chicken, ground meat, arborio rice or Italian style rice, eggs, vegetable seasoning, olive oil, celery, carrots, salt and pepper.
For exact measurement details and directions see recipe card...
How to Make Stuffed Chicken Under the Skin
Pat the chicken dry using paper towels. Do not cut off any excess skin as you will need it. Prepare a roasting pan by place the carrots and celery on the bottom of the pan.
Heat up olive oil in a small frypan. Brown the beef breaking it apart with the back of a wood spoon. Season with salt and pepper. Set aside.
Bring a medium pot of water to boil. Salt and add rice. Cook rice partially, just a little more than half way cooked. Rinse under cool water and let sit in a colander to drain fully. Set aside.
Combine rice, ground beef, eggs, and Vegetta, Mix well. Set aside.
Loosen the skin of the chicken between the breast and the skin carefully. Start with a finger to open the gap, then gently insert your hand and move it around to the back and the side by the wing and thigh. Season the inside cavity with salt as well as the breast underneath the skin.
Preheat oven to 350℉
Then using a spoon or piping back, start filling the space with the rice mixture. Push the rice wherever it will go, Fill the inside cavity of the chicken as well.
Use a needle and twine to sew the chicken together starting at the bottom between the legs. Once you have sewn it part way, continue to stuff the chicken with more rice. Continue to close up the chicken a little more and stuff a little more until you have used as much of the rice stuffing as possible and the rice is held in place by the skin.
Baste the chicken with a mixture of olive oil and salt.
Place chicken in oven covered. For a 3 to 4lb chicken it will take about 2 hrs to full cook. Uncover and place on broil for 10 minutes once cooked to make the skin and rice crispy watching carefully that it does not burn.
Remove from oven and let rest for 5 minutes.
Storage:
Store any leftovers of stuffed chicken under the skin in the refrigerator in an airtight container. Store chicken and rice separately.
Warm up as in the microwave or in a small toaster oven.
Freezing the rice is not recommended.
Top Tips
Loosen the chicken skin carefully with your fingers to avoid tearing.
Season the inside and the outside of the chicken for maximum flavor.
Check doneness by using a thermometer and check that your chicken has reached a minimum internal temperature of 165 °F in the thickest part of the breast, center of the stuffing and/or the innermost part of the thigh.
Roast uncovered on Broil for 10 minutes for a crispy skin.
Let rest for 10 minutes before carving so juices redistribute.
Cut the rice into pieces and serve it in a plate on it's own, then carve the chicken and serve the chicken separately.
Answers to Commonly Asked Questions
Yes, you can prepare the stuffing ahead of time. Refrigerate covered until you are ready to use it. Add the eggs just before you are ready to stuff your chicken.
For this recipe you should use a thermometer and check that your chicken has reached a minimum internal temperature of 165 °F in the thickest part of the breast, center of the stuffing and/or the innermost part of the thigh.
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Recipe Details
Stuffed Chicken Sicilian Style from My Mother's Kitchen
https://easyhomemaderecipes.caIngredients
- 8 oz ground beef pork, chicken, turkey
- 2 tbsp olive oil
- 2 cups arborio rice or Italian rice (4 cups cooked)
- salt and pepper to taste
- 3 medium eggs
- 1½ tsp Vegetta or vegetable seasoning
- 2 stalks celery
- 2 carrots washed and peeled
- 4 lb chicken
- 2 tbsp olive oil
Instructions
- Heat up olive oil in a small frypan. Brown the beef breaking it apart with the back of a wood spoon. Season with salt and pepper. Set aside.8 oz ground beef, 2 tbsp olive oil, salt and pepper
- Bring a medium pot of water to boil. Salt and add rice. Cook rice partially, just a little more than half way cooked. Rinse under cool water and let sit in a colander to drain fully. Set aside.2 cups arborio rice
- Combine rice, ground beef, eggs, and vegetta, Mix well. Set aside.3 medium eggs, 1½ tsp Vegetta
- Pat the chicken dry using paper towels. Do not cut off any excess skin as you will need it. Prepare a roasting pan by place the carrots and celery on the bottom of the pan.2 stalks celery, 4 lb chicken, 2 carrots
- Loosen the skin of the chicken between the breast and the skin carefully. Start with a finger to open the gap, then gently insert your hand and move it around to the back and the side by the wing and thigh. Season the inside cavity with salt as well as the breast underneath the skin.
- Preheat oven to 350℉
- Then using a spoon or piping back, start filling the space with the rice mixture. Push the rice wherever it will go, Fill the inside cavity of the chicken as well.
- Use a needle and twine to sew the chicken together starting at the bottom between the legs. Once you have sewn it part way, continue to stuff the chicken with more rice. Continue to close up the chicken a little more and stuff a little more until you have used as much of the rice stuffing as possible and the rice is held in place by the skin.
- Baste the chicken with a mixture of olive oil and salt.2 tbsp olive oil
- Place chicken in oven covered. For a 3 to 4lb chicken it will take about 2 hrs to full cook. Uncover and place on broil for 10 minutes once cooked to make the skin and rice crispy watching carefully that it does not burn.
- Remove from oven and let rest for 5 minutes.
Notes
Top Tips
Loosen the chicken skin carefully with your fingers to avoid tearing. Season the inside and the outside of the chicken for maximum flavor. Roast uncovered on Broil for 10 minutes for a crispy skin. Let rest for 10 minutes before carving so juices redistribute. Cut the rice into pieces and serve it in a plate on it's own, then carve the chicken and serve the chicken separately.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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