Pastry-Wrapped Chicken with Vegetable Stuffing

Pastry-Wrapped Chicken with Vegetable Stuffing
Photo by Scott Phillips


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

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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