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Chicken with spinach stuffing

Preparation : 25 min Resting : -
Cooking : 1 hr Equipment :
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Serves 4 :
a 1.5 kg chicken
150 ml (5 fl oz) milk
1 sachet pine nuts 
Salt and pepper
50 g (2 oz) sliced bread
200 g (7 oz) fresh spinach
2 tbsp Cognac
1Remove the crusts from the bread and soak in the milk for
about 15 minutes. Pre-heat the oven to 240°C/465°F (gas mark 8).
2Wash the spinach, remove the stalks and cook in boiling water for 5 minutes. Remove immediately and place in iced water for one minute, to keep the colour. Drain, press and set aside.
3In the main bowl fitted with the main blade, place the spinach, bread, Cognac, 2 pinches of salt and one pinch of pepper. Blend for one minute.
4Check the seasoning, add the pine nuts and mix, using the pulse button a few times. Stuff the chicken, place on the roasting tray, lightly season with salt and pepper, add a little water and roast in the oven for one hour, basting frequently.
5Tip: this stuffing would be ideal for other kinds of poultry, such as turkeys and guinea fowl.


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