Pastry-Wrapped Chicken with Vegetable Stuffing

Pastry-Wrapped Chicken with Vegetable Stuffing
Photo by Scott Phillips

Ingredients

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

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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