Stuffed Pularda Recipe: Spanish Roast Chicken Classic 2026

Pularda rellena is one of the great celebration dishes of Spanish cooking: a whole young hen, boned and stuffed to the brim, then roasted until the skin turns deep golden and the filling stays juicy and fragrant. It is the kind of centerpiece that has been passed from generation to generation, and it still earns its place at the table today.

The stuffing is where the magic happens. A mix of ground pork and beef is combined with bacon, walnuts, prunes and dried apricots, so every slice brings a crunchy, sweet-savory contrast against the tender meat. Fresh thyme and rosemary, plus a little grated nutmeg, add depth and warmth to the whole bird.

Around the hen, whole roasting potatoes, shallots and small onions cook in the same pan, soaking up the olive oil and a splash of port as they go. The result is a complete, impressive main course that feeds a crowd and looks as good as it tastes.

Ingredients for Stuffed Pularda

This recipe makes 6 generous servings.

• 1 pularda (about 2.7 kg)
• 2 chicken breasts
• 50 g bacon
• 100 g shelled walnuts
• 50 g prunes
• 50 g dried apricots
• 2 garlic cloves
• 200 g ground pork
• 200 g ground beef
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• Nutmeg
• Salt
• Black pepper to taste
• 30 ml olive oil
• 1 small glass of port
• 6 whole roasting potatoes
• 6 small onions
• 6 shallots
• Pink peppercorns

How to Make Stuffed Pularda Step by Step

1. Prepare the hen and chicken breasts

Ask the butcher for a pularda that is cleaned and boned, ready to be stuffed, and for 2 chicken breasts opened out flat. At the start of the recipe, slide the 2 chicken breasts into the back of the pularda so the bird looks attractive once filled. Preheat the oven to 180 °C.

2. Chop the bacon, nuts, fruit and garlic

Cut 50 g of bacon into small cubes and chop 100 g of walnuts, 50 g of prunes and 50 g of dried apricots. Peel and finely chop 2 garlic cloves and set everything aside.

3. Mix the filling with the ground meats

In a large bowl, combine 200 g of ground pork and 200 g of ground beef with the bacon, walnuts, prunes, apricots and chopped garlic. Add the leaves from 1 sprig of fresh thyme and 1 sprig of fresh rosemary, grate in a little nutmeg and season with salt and pepper to taste.

4. Finish the stuffing

Mix and integrate all the ingredients well until evenly combined. The stuffing for the pularda is now ready to use.

5. Fill the pularda

Spoon the stuffing mixture into the pularda, making sure to distribute it evenly through the inside of the bird.

6. Sew the hen closed and seal it

Close the pularda well. The best way is to sew it with kitchen string so the stuffing cannot escape during cooking.

7. Tie the legs and secure the wings

Cross the legs and tie them with string, and secure the wings as well. This keeps the pularda in a neat shape while it roasts, so the final presentation is attractive and well cared for.

8. Arrange the tray with vegetables and port

Place the stuffed pularda in a roasting tray and add 30 ml of olive oil and 1 small glass of port. Around it, arrange 6 whole, well-cleaned roasting potatoes, 6 shallots and 6 peeled small onions.

9. Roast for 2 hours at 180 °C

Add a little salt, a few pink peppercorns for decoration and some rosemary leaves, then roast for 2 hours at 180 °C. Check on the pularda as it cooks, and if the surface looks dry, brush it with a little of the sauce forming in the tray.

10. Rest the hen

Once the roasting time is up, check that the pularda is properly cooked through. Take the tray out of the oven and let the bird rest for a few minutes.

11. Carve and serve

After resting, carve the pularda into portions and serve it with the potatoes and onions from the tray.

Tips for the Best Stuffed Pularda

Ask the butcher to bone it

A properly boned bird is what makes this dish easy to carve and generous with filling. Order it cleaned and boned ahead of time, and ask for the chicken breasts opened out flat at the same time.

Balance the sweet and savory filling

The walnuts, prunes and dried apricots give a crunchy texture and an exquisite contrast of flavors and textures. Fresh thyme and rosemary add depth to the dish and lift the traditional preparation.

Baste to keep the skin golden

Roasting for two hours can dry the surface of the bird, so brush it now and then with the pan juices. That keeps the skin glossy and helps the potatoes and onions caramelize around it.

30 Top Recipes I Keep Coming Back to at Home

Like a lot of home cooks, I like having a go-to rotation that covers cozy comfort plates, well-known dishes from around the world, and sweets that please a crowd.

When a rich, indulgent treat is what I'm after, my picks are usually this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And on days when I want something fruity and cozy, this timeless French Tarte Tatin recipe is the one I reach for.

Mornings and lighter plates call for these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple I can keep on hand, this no-fuss Gluten-Free Rice Flour recipe does the job.

Tapas and Mediterranean cooking are a mood I return to often, and I tend to cycle through this punchy Basque Tuna with Tomato recipe, these crackly Patatas Bravas Air Fryer recipe, a velvety Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This chilled Italian Vitello Tonnato recipe also makes the table when I feel like something a bit more elevated.

Come lunch or a slow dinner at home, I'm quick to suggest this warming Meatballs in Spanish Sauce recipe, a time-honored Meatballs in Almond Sauce recipe, a deep-flavored Italian Bolognese Sauce recipe, and silky Chicken Croquettes in Thermomix recipe. When hunger runs bigger, I'll bake this Greek Pastitsio Pie recipe, a homey Potatoes and Squid Stew recipe, or the deeply comforting French Boeuf Bourguignon recipe.

Street-food cravings and party spreads usually mean this saucy Homemade Chicken Doner Kebab recipe, golden Salchipapas recipe, a punchy Mexican Pork Carnitas recipe, or these crisp Korean Hobak Jeon recipe. These simple Air Fryer Zucchini Rings recipe also work nicely as a light starter or snack.

And when guests are coming and drinks are part of the plan, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a jug of this fruity Bleeding Spanish Sangria recipe. To fill out the spread, I like setting out this zesty French Remoulade Sauce recipe alongside, or ending with this eye-catching Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes the Whole Family Will Enjoy

After years of trying, tweaking, and remaking dishes in my own kitchen, I've come to see that the ones that stick around are built on straightforward steps, methods you can trust, and serious flavor.

What follows is the set of recipes I keep circling back to—whether it's a fast plate just for me or a bigger spread for the people I love.

On the sweet side, the rich, silky Orange Chocolate Mousse Recipe is one I turn to when I want something that feels fancy without much fuss. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, knowing how to make syrup for better texture in desserts comes in handy, and my Inverted Sugar Recipe walks through exactly how I do it at home.

For something light and uncomplicated, I'll usually reach for the timeless Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. And for heavier comfort plates, my usual picks are the filling Meatball Sandwich Recipe, the velvety Russian Stroganoff Beef Recipe, and the speedy weeknight go-to One Pot Pasta Recipe.

I'm just as happy sharing dishes with roots in other countries, like the genuine Sorropotún de Bonito Fish Stew Recipe, crunchy Chilean Pumpkin Sopaipillas Recipe, and Spain's own Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another area I use all the time, since it cuts down on effort while still giving you excellent results. The ones I make most are Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a baked pasta classic can still be creamy, cheesy, and completely satisfying without any gluten.

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