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Stuffed Penedesenca Chicken is a Catalan roasted whole bird filled with a savory-sweet mixture of ground beef, pork, dried raisins, prunes, and peaches. The fruit adds natural sweetness and complexity to the meat stuffing, making it a centerpiece dish for entertaining.
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Prepare the stuffing by combining ground beef, ground pork, raisins, prunes, and dried peaches in a bowl.
Season the stuffing mixture with salt and pepper and mix well.
Clean and prepare the whole chicken, then stuff the cavity with the meat and fruit mixture.
Truss the chicken to keep the stuffing inside during cooking.
Season the outside of the chicken with salt, pepper, and olive oil.
Roast the chicken in the oven until fully cooked and the juices run clear.
Allow the chicken to rest before carving and serving.
Written automatically by CookOS, not by the creator.
Slice and store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 325°F oven until warmed through to preserve moisture.
kitchen twine or trussing string · roasting pan · meat thermometer
Written automatically by CookOS, not by the creator.
The chicken is done when the juices run clear when pierced at the thickest part of the thigh, and the internal temperature reaches 165°F (74°C).
Resting allows the juices to redistribute throughout the meat, keeping it moist and tender when carved.
Yes, stuff and truss the chicken up to 4 hours before roasting; keep it refrigerated until ready to cook.
Penedesenca is a Catalan heritage chicken breed known for flavorful, tender meat and is traditional in this regional dish.
Yes, trussing keeps the stuffing secure inside the cavity during roasting and ensures even cooking.
