Recipe of free range chicken with truffle and foie stuffing

Enjoy this recipe with our Monasterio de las Viñas Cariñena Viñas Viejas.

Free range chicken with truffle and foie stuffing

Author Miguel Botaya Jiménez


  • 2,5 - 3,25 kg Free range chicken to be de-boned

For the stuffing:

  • 700 g Ground free range chicken (or pork and veal)
  • Cured ham from Teruel
  • 200 g Bloc of foie gras
  • 1 Egg
  • 10 Boiled quail eggs
  • 1 Fresh black truffle
  • 30 g Pistachios
  • Brandy
  • Salt
  • Oil
  • Black pepper


  • 4 Apples
  • 2 Onions
  • 1 Carrots
  • 150 ml Cream
  • 1/4 l Broth


  • Remove the skin whole and reserve.
  • De-bone the thighs and the breasts and break open the carcass.
  • Prepare a broth with the bones. Form a roll of 25 cm. with the block of foie to place in the center of the stuffing.
  • Prepare a stuffing with the ground meat, half of the grated truffle, the pistachios, the egg, salt, pepper and brandy.
  • Stretch out the chicken skin, place the de-boned thighs on top, place half of the stuffing, place the roll of foie next, the quail eggs and the ham, cover with the remainder of the stuffing, place the chicken breasts on top.
  • Wrap it with the skin forming a roll. Cut the excess skin, sew and tie for baking. In a 250 C° oven place the chicken in an ovenproof dish and seal each side for 10 minutes.
  • Reduce the oven temperature to 170 C°. Add the vegetables with olive oil and small amount of salt around the chicken. Add 250 ml. of broth and roast for 160 minutes. Twenty minutes before finishing cooking, remove the onion and the apple to use in making a sauce.
  • Allow the chicken to brown and remove from the oven. Allow it to cool and wrap and place in a refrigerator.


To Assembly: Slice the cold chicken into pieces and heat for 20 minutes at 150 C°. Heat the sauce and grate truffle over it.
The aroma of the black truffle and the stickiness of the foie will round out the taste of the free range chicken. The placing of the meats and fillings results in equal and lovely slices.

Miguel Botaya Jiménez

Miguel Botaya Jiménez

Josefina, his mother, taught him the most traditional recipes that sixty years later, will have a great welcome among a faithful clientele to the brand that has grown up together with Miguel Botaya: Casa Matachin.
He was born in Orés, a small village on the north of Saragossa in the region of Las Cinco Villas, in 1945. Miguel use to live together with the cattle, and considering the lack of shepherds, that gradually were decreasing, what had an influence in his family background.

The recipe of free range chicken with truffle and foie stuffing as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

Are you 21 or older? Please confirm that you are of legal drinking age in the country where this site is accessed.