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. 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
  • 1 Tbs. olive oil
  • ½ tsp. granulated sugar
  • + 5 more ingredients
    • 1 whole chicken (about 3-½ lb.)
    • 1 large egg, lightly beaten with 1 Tbs. water
    • Freshly ground black pepper
    • 1 medium yellow onion, cut into ¼-inch dice
    • 1 medium carrot, 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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