Pastry-Wrapped Chicken with Vegetable Stuffing

Pastry-Wrapped Chicken with Vegetable Stuffing
Photo by Scott Phillips


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

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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