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