Stuffed Chicken Sicilian Style from My Mother's Kitchen
https://easyhomemaderecipes.caRoast 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.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.
Ingredients
- 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
Serving: 1Calories: 755kcalCarbohydrates: 64gProtein: 66gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 263mgSodium: 3197mgPotassium: 1372mgFiber: 3gSugar: 3gVitamin A: 3603IUVitamin C: 2mgCalcium: 67mgIron: 5mg
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