Pastry-Wrapped Chicken with Vegetable Stuffing

Pastry-Wrapped Chicken with Vegetable Stuffing
Photo by Scott Phillips


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

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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