Parsley Stuffed Chicken Recipes
PARSLEY-STUFFED CHICKEN
A recipe very popular in southern Russia and Caucasian region. Layer of sea salt absorbs a lot of fat harmlessly making the recipe more healthy.
Provided by cjelli
Categories Whole Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Separate skin from the body of the chicken.
- In a bowl, mix olive oil, oregano, basil and salt.
- Rub 3/4 of the mixture between the skin and the meat of the chicken. Rub the rest into the skin.
- Put slices of lemon and cloves of garlic into the chicken.
- Stuff the bunch of the parsley into chicken's rear, stalk first, press it in firmly so that as much parsley as possible would get inside. You will still have a healthy bunch of leaves outside, that's fine.
- Pour the sea salt onto the cooking sheet, spread evenly, like sand on the beach.
- Place the chicken on the salt (with the back downwards).
- Bake for about one hour or until the skin is nicely crispy.
Nutrition Facts : Calories 619.1, Fat 48.2, SaturatedFat 11.8, Cholesterol 172.5, Sodium 66730, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 43
STUFFED CHICKEN DRUMSTICKS RECIPE - (4.3/5)
Provided by ladygourmet
Number Of Ingredients 12
Steps:
- Place the lime juice, cilantro or Italian parsley, garlic cloves, sugar, cumin, turmeric, black pepper, and salt in a food processor and give it a few good chops. Preheat oven 375°F. Gently pull the skin from the leg back and stuff the mixture into under the skin. Place the legs on a baking dish and bake for 45 to 50 minutes or until a beautiful golden color appears and the juices run clear.
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