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Pollo Relleno

Serves 6 Entree chicken, Poultry

Pollo Relleno

Pollo Relleno is a festive centerpiece in many Argentinian celebrations, from birthdays to New Year's Eve gatherings. This whole chicken, stuffed generously with breadcrumbs, ham, and chopped hard-boiled eggs, is roasted to perfection, making it a beloved choice for occasions that call for a show-stopping dish. Its presence on the table signals a special moment, and it's often accompanied by lively conversations and laughter.

The dish offers a delightful contrast of textures and flavors. The golden, crispy skin encases a savory filling that combines the richness of ham and eggs with the subtle crunch of breadcrumbs. A hint of parsley brings a touch of freshness, while the butter ensures a juicy, flavorful bite. Each slice reveals a mosaic of ingredients, inviting you to savor the interplay of tastes with each forkful.

Ingredients

  • 1whole chicken
  • 100 g (3.5 oz)breadcrumbs
  • 100 g (3.5 oz)ham, diced
  • 2eggs, hard-boiled, chopped
  • parsley — chopped
  • 2 tbspbutter
  • to tastesalt

Method

  1. In a medium bowl, combine 100 g breadcrumbs, 100 g diced ham, and 2 chopped hard-boiled eggs. Finely chop a handful of parsley and add it to the mixture. Melt 2 tablespoons of butter and drizzle it over the mixture, then stir until everything is evenly combined. This will be your stuffing, which should hold together when pressed but not be overly wet.
  2. Take the whole chicken and season it generously inside and out with salt. This will enhance the flavor of the meat and help create a crispy skin. Make sure to rub the salt into the cavity as well as the exterior.
  3. Gently fill the chicken cavity with the stuffing mixture, being careful not to pack it too tightly. The stuffing needs room to expand as it cooks. Once stuffed, use kitchen twine to truss the chicken by tying the legs together and tucking the wings under the body. This helps the chicken cook evenly and maintain its shape.
  4. Preheat your oven to 180°C (350°F). Place the trussed chicken on a roasting rack set in a roasting pan to allow air to circulate around the bird. Roast the chicken for about 1 hour and 15 minutes, or until the skin is golden brown and the juices run clear when you pierce the thickest part of the thigh with a skewer.
  5. Once the chicken is cooked, remove it from the oven and let it rest for 15 minutes. This resting period allows the juices to redistribute throughout the meat, making it more tender and flavorful.
  6. After resting, carve the chicken by slicing through the joints to separate the legs and wings, then slice the breast meat. Ensure each serving includes a portion of the stuffing. Arrange the pieces on a platter, and serve your fiesta bird with pride.