Pastry-Wrapped Chicken with Vegetable Stuffing

Pastry-Wrapped Chicken with Vegetable Stuffing
Photo by Scott Phillips


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

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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