Christmas Chicken Stuffed with Risotto

 

Christmas chicken stuffed with risotto? Yes! In the most magical time of the year, nothing better than to gather the whole family and enjoy a supper with great flavor. Thinking about it, we decided to combine two delicious dishes in this recipe, which will make your Christmas moment even more incredible .

If you never thought of stuffing chicken with risotto, why not try it now? This Christmas chicken recipe has everything to work: onions, celery, tomatoes, rice, parmesan cheese, parsley, white wine and other ingredients that you will love.

preparation time ; 2 hours 30 minutes 

serves                     ; 8

1 whole  Chicken

Seasoning:

30 g of melted butter

½ cup of lemon juice

½ cup of soy sauce

½ cup fresh sage leaves 

1 teaspoon ground ginger

2 tablespoons of sugar 

Risotto filling:

2 tablespoons butter

1 chopped onion

1 chopped celery stalk

2 chopped tomatoes without skin and seeds

1 bay leaf

2 handful  of diced parsley

2 cups of short grain rice

50 ml of dry white wine or chicken broth 

Salt and black pepper to taste

1 cube of vegetable broth dissolved in 1 liter of hot water

1 cup chopped parsley

80 g of grated Parmesan cheese

Preparation

Seasoning:

For this seasoning add butter, lemon juice, soy sauce, sage, ginger and honey in a container, mix well. This sauce will be used to give an even more special flavor to the chicken, which is already seasoned.

Place the chicken in a plastic zip bag and add the seasoning, close the bag and place it on a baking sheet and stir with your hands to spread the sauce all over the chicken, reserve in the refrigerator for approximately 8 hours.

Risotto Stuffing:

In a pan over medium heat put the butter and the bay leaf, then add the onion and sauté well.

Add the celery, wine  and the rice and sauté some more.

Add wine, chopped tomatoes and stir well. Add a portion of the vegetable stock and cook.

Cook for 20 minutes, stirring constantly and adding the rest of the vegetable broth gradually, adjust the salt and pepper, when the rice is cooked, add the Parmesan cheese and parsley, stir and remove from the heat.

Allow to cool to stuff the chicken.

Assembling :

Remove the chicken from the plastic bag and stuff it with the risotto.

Sew the chicken  with a thick needle and sewing thread or fine string. 

Tie your legs and secure the wings with toothpicks.

Place in a preheated oven at 180 ° C for approximately 1 h 40min, or until golden, it may vary depending on the oven.

Remove from the oven, decorate the dish and serve hot