Pate and Pistachio-Stuffed Roast Chicken

Name: Pate and Pistachio-Stuffed Roast Chicken
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 1
Cuisine: Mediterranean, French, European
Ingredients: 3 Tbsps melted butter; 3 Tbsps dry bread crumbs; 227 grams duck liver pate; 1 egg; 355 milliliters sliced fresh mushrooms; 1 pinch ground white pepper; 79 milliliters chopped pistachio nuts; 1 teaspoon salt; 1 teaspoons sweet paprika; 1 teaspoons dried thyme leaves; 1 kilograms whole chicken

The recipe Pate and Pistachio-Stuffed Roast Chicken could satisfy your Mediterranean craving in about 1 hour and 20 minutes. One serving contains 2227 calories, 167g of protein, and 152g of fat. For $8.3 per serving, you get a main course that serves 1. A mixture of pistachio nuts, ground pepper, duck liver pate, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Preheat an oven to 425 degrees F (220 degrees C).

Equipment you will use

Oven

Mix the salt, white pepper, and paprika together in a small bowl; set aside.

Ingredients you will need

White Pepper

Paprika

Salt

Equipment you will use

Bowl

Rinse the chicken well with cold water, then pat dry inside and out with paper towels.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Paper Towels

Place the chicken into a small roasting pan, and sprinkle half of the paprika mixture inside the chicken. Rub the remaining mixture into the skin of the chicken, then set aside.

Ingredients you will need

Whole Chicken

Paprika

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Chop the mushrooms, and place into a bowl along with the duck liver pate, chopped pistachios, thyme leaves, egg, and bread crumbs.

Ingredients you will need

Breadcrumbs

Thyme

Duck Liver

Pistachio Nuts

Mushrooms

Pate

Egg

Equipment you will use

Bowl

Mix with your hands until evenly blended. Spoon the stuffing into the cavity of the chicken, then tie the legs and wings with kitchen twine.

Ingredients you will need

Stuffing

Whole Chicken

Chicken Wings

Equipment you will use

Kitchen Twine

Brush the chicken with half of the melted butter, and place into the roasting pan, breast-side down.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Roasting Pan

Roast the chicken in the preheated oven for 20 minutes, then turn the chicken breast-side up, brush with the remaining butter, and continue roasting until no longer pink at the bone and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Ingredients you will need

Chicken Breast

Whole Chicken

Butter

Bone

Equipment you will use

Kitchen Thermometer

Oven

Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Oven

Equipment

Ingredients

Servings:

3Tbsps

melted butter 3Tbsps

dry bread crumbs 227grams

duck liver pate 1

egg 355milliliters

sliced fresh mushrooms 1pinch

ground white pepper 79milliliters

chopped pistachio nuts 1teaspoon

salt 1teaspoons

sweet paprika 1teaspoons

dried thyme leaves 1kilograms

whole chicken

Recommended wine: Bordeaux, Champagne, White Burgundy

French on the menu? Try pairing with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Feret Lambert Bordeaux Superieur with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.