Chicken Stuffed with Crayfish

This recipe is perfect for moments when you want to impress your guests. The combination of juicy chicken meat and a rich bread stuffing with crayfish is exceptional and leaves no one indifferent who has the opportunity to try it. The recipe was shared by Luka Jezeršek, who used chicken meat from Pivka Poultry for this dish. The stuffed and deboned chicken, or "stuffed chicken" as Luka calls it, pairs excellently with many side dishes. For a true gourmet experience, serve it with potato or parsnip puree with horseradish and the roasted vegetables on which the chicken was cooked.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Filling

  • 150 g Fish, lobster, fresh

  • 300 g Bread, wheat

  • pieces Wheat flour, white, multi-purpose

  • 1.5 spoons Oil, vegetable oil, canola

  • 20 g Shallot

  • 50 g Leek

  • 50 g Carrot, fresh

  • 2 piece Egg, fresh

  • pieces Sweet cream

  • pieces Parsley, fresh

  • pieces Thyme, fresh

  • pieces Spices, nutmeg, ground

  • pieces Salt, table

  • 1.5 kg Meat, chicken, loaves

  • pieces Salt, table

  • pieces Carrot, fresh

  • 50 g Butter, unsalted

Steps

  1. Wash the Pivka chicken thoroughly and dry it well with paper towels. Then debone it and rub the meat well with salt and pepper.

  2. Cut the cooked crayfish tails into pieces of any size (you can also chop them finely).

  3. Cut the rolls (stale bread) into cubes and lightly moisten them. Sauté the shallot, leek, and carrot in oil and mix them with the bread. Using a hand mixer or whisk, mix the eggs, sweet cream, salt, and pepper. Pour the egg mixture over the bread. Let it sit for a while to allow the bread to soak, then add the crayfish tails, parsley, thyme, nutmeg, salt, and pepper, and mix everything lightly but well. If the stuffing seems too wet, add a bit of strong flour or wheat bran.

  4. For the deboned chicken, lift the skin on the breast with your fingers up to the neck and rib bones. Be careful not to pierce the skin or go all the way with your fingers, as the stuffing could escape. Stuff the chicken under the skin with the prepared stuffing. You can use a piping bag to help. Close the stuffed chicken.

  5. Line a baking dish with parchment paper. Place the chosen vegetables, cut into larger pieces (leek, yellow and orange carrots, root and stem celery, parsley root, parsnip, garlic cloves, etc.), on the paper. Add a sprig or two of thyme, drizzle everything with oil, and season with salt and pepper.

  6. Brush the stuffed chicken with melted clarified butter, place it on the vegetables, and bake in a preheated oven with a fan at 160 degrees Celsius for about 1 hour.

Nutrition Information (Per 100g)

  • Calories: 167.36 kcal
  • Fat: 7.01 g
    • Saturated Fat: 1.57 g
  • Carbohydrates: 6.97 g
    • Sugars: 0.81 g
  • Protein: 15.86 g
  • Fiber: 0.45 g

Advice

Slice the roasted stuffed chicken into pieces of any size and serve with potato or parsnip puree with horseradish, roasted vegetables (those on which the chicken was cooked), and a large bowl of salad with egg.