Meat / RICETTI
Maltese stuffed chicken
Sunday chicken with a Maltese sausage and bread stuffing.
◷ 130 min / 6 servings
Method
- Heat oven to 190°C, or 170°C fan. Mix sausage, crumbs, egg, milk, onion, garlic and parsley.
- Loosely stuff the chicken and secure the opening with kitchen string. Season and oil the skin.
- Put in a dish with water and roast for about 1¾ hours, basting occasionally. Cover if browning too quickly.
- Check both the thickest chicken meat and centre of stuffing reach 75°C. Rest for 15 minutes.
✳ From the kitchen
Cook any extra stuffing in a separate dish until cooked through.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.