Pastry-Wrapped Chicken with Vegetable Stuffing

Pastry-Wrapped Chicken with Vegetable Stuffing
Photo by Scott Phillips


  • 1 Tbs. chopped fresh rosemary
  • 1 large egg, lightly beaten with 1 Tbs. water
  • Kosher salt
  • 1 whole chicken (about 3-½ lb.)
  • 6 oz. (¾ cup) cold unsalted butter, cut into 12 pieces
  • ½ tsp. granulated sugar
  • 1 medium yellow onion, cut into ¼-inch dice
  • + 5 more ingredients
    • Freshly ground black pepper
    • 13-½ oz. (3 cups) unbleached all-purpose flour; more as needed
    • 1 medium carrot, cut into ¼-inch dice
    • 1 Tbs. olive oil
    • 2 medium celery stalks, cut into ¼-inch dice

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and 1-1/2 tsp. salt. Add the butter and mix on low speed, stopping the mixer occasionally to break up bigger chunks of butter with your fingers, until the mixture resembles coarse meal with some pea-size pieces. (If you...

View full recipe at Fine Cooking


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