Christmas stuffed roast chicken with farofa proves that you can prepare a beautiful, flavorful, and budget-friendly holiday meal without giving up tradition. Instead of spending a lot on industrialized holiday birds, this homemade version delivers juiciness, aroma, and plenty of stuffing at a much lower cost.
In addition to serving many people, the chicken becomes extremely tender thanks to a well-seasoned marinade and a moist farofa stuffing that absorbs all the flavors while roasting. It’s a simple, accessible recipe—perfect for bringing the family together around the table.
If you’re looking for a practical and delicious alternative for Christmas, this stuffed chicken will impress with both flavor and value.
Ingredients
For the chicken
- 1 large whole chicken (cleaned)
- 2 large onions
- 1 whole head of garlic
- 3 chicken bouillon cubes or powder
- 1 teaspoon ground turmeric
- 1 tablespoon oregano
- 1 level tablespoon salt (adjust to taste)
- Fresh parsley and scallions, to taste
- Fresh rosemary and thyme, to taste
- Water, as needed
For the farofa
- Bacon, diced
- Smoked sausage, sliced
- Garlic, chopped
- Onion, chopped
- Carrot, grated
- Raisins, to taste (optional)
- Butter
- Fresh parsley and scallions
- Oil
- Corn flour (biju-style)
(can be substituted with cassava flour)
For the side
- Small potatoes, peeled
- Small onions
- Olive oil, salt, and herbs to taste
Directions
- In a blender, combine the onion, garlic, chicken bouillon, turmeric, oregano, salt, parsley and scallions, and water until you get a liquid marinade.
- Clean the chicken, removing excess skin and internal fat.
- Place the chicken in a deep container, add the marinade and fresh herbs, making sure it’s fully submerged.
- Cover and refrigerate for at least 12 hours, preferably overnight.
- For the farofa, fry the bacon in a little oil. Add the sausage, onion, and garlic.
- Add the raisins and lightly sauté. Stir in the butter and carrot.
- Adjust the salt and gradually add the corn flour, stirring until slightly moist. Finish with parsley and scallions.
- Stuff the chicken with the farofa, pressing it in firmly.
- Secure the opening with toothpicks and tie the legs with kitchen twine.
- Place the chicken in a baking dish and arrange the seasoned potatoes and onions around it.
- Cover with aluminum foil and roast at 350°F (180°C) for 1 hour.
- Remove the foil, brush with butter, and roast for another 30–40 minutes, until golden brown.
Chef’s Tips / Variations
- Brush the chicken with melted butter or the pan juices every 30 minutes for extra juiciness.
- The farofa should not be too moist, as it will absorb the chicken’s juices while roasting.
- For a more budget-friendly version, reduce the bacon and add more carrot.
Time, Yield, and Difficulty
- Total time: about 2 hours (not including marinating time)
- Yield: 6 to 8 servings
- Difficulty: Easy
Frequently Asked Questions (FAQ)
Can I make the chicken without raisins?
Yes. The raisins are optional and can be omitted without affecting the recipe.
Can I use another type of flour for the farofa?
Yes. Cassava flour works very well instead of corn flour.
Can I freeze the chicken already seasoned?
Yes. Freeze it raw, already marinated, for up to 30 days.
Conclusion
This Christmas stuffed roast chicken with farofa is perfect for anyone who wants to impress at the holiday table without overspending. Make it, adapt it to your taste, and enjoy every bite. If you liked it, save the recipe, share it with family, and leave a comment.
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