BONELESS CHICKEN STUFFED ROAST
De-boning an entire chicken seems a daunting task, but Jacques Pepin shows a great method that even on my first attempt was not all that bad! This is more a method then a recipe, but the results are stunning! Even with one leg done wrong, mine still was still presentable and completely bone free but in tact... VERY cool! I use...
Provided by Deb Crane
Categories Chicken
Time 1h30m
Number Of Ingredients 4
Steps:
- 1. Pat dry a whole chicken. Note: this method can be done with any bird at all. Think of this game changer for your Holiday turkeys!
- 2. Pepin can show you how easy it is here:https://www.youtube.com/watch?v=Ku5p1CcGn70
- 3. After the bird is boneless, sprinkle generously with salt and pepper.
- 4. Stuff the bird with your favorite stuffing. I LOVE Freda's stuffing! (Just like Grandmas) ;)https://www.justapinch.com/recipes/main-course/chicken/moms-classic-stuffing-by-freda.html?p=7
- 5. Preheat oven to 400 degrees. While you wait, it is a good time to tie up your bird with the stuffing inside.
- 6. I also put about 1/4 cup butter in a large frying pan, get it hot and brown the bird for color and flavor. SAVE the juices in the pan! You will make a pan gravy with this later. Then put it in a roasting pan along with potatoes, carrots and onion. The amount is up to you.
- 7. Roast your bird until internal temp reaches 160 degrees. Take the temp near a meaty area in both the thigh and a breast.
- 8. Let the bird rest on your cutting board while you make the pan gravy. Reserve the vegetables in a bowl to serve along side of the meat.
- 9. FOR PAN GRAVY: Take the pan you browned the bird in and add a cup of chicken stock and about 1/4 to 1/2 cup Sherry. Whisk to release the fond (brown bits) on the pan. This is where the flavor is! Let it reduce just a bit, and in a small glass jar or bowl, add about 2 Tablespoons corn starch and a little water. Mix until it is liquid. Add this SLOWLY to your pan gravy and whisk constantly. You can also add a bit of browning sauce if you would like a bit more color if the fond is too blonde for you. Add salt and pepper to taste.
- 10. By the time the pan gravy is done, the bird can be carved into beautiful slices exposing the stuffing and chicken meat. Completely void of bones!
- 11. Pour pan gravy over individual slices of the stuffed roast. Enjoy!
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Jake William
[email protected]I've made this recipe several times and it's always a hit! The chicken is always moist and juicy, and the stuffing is flavorful and moist. I highly recommend this recipe.
Oneil Johnson
[email protected]This recipe was easy to follow and the chicken turned out great! The stuffing was moist and flavorful, and the chicken was cooked perfectly. I will definitely be making this again.
Joseph Vazquez
[email protected]I'm not a big fan of chicken, but I really enjoyed this recipe. The chicken was moist and flavorful, and the stuffing was delicious. I will definitely be making this again.
Ronny Wang
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser. The chicken is always moist and juicy, and the stuffing is flavorful and moist. I highly recommend this recipe.
ericawxa
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it. The chicken was cooked perfectly and the stuffing was moist and flavorful. I will definitely be making this again.
Mathayo Ezekiel
[email protected]This recipe is a winner! The chicken was moist and flavorful, and the stuffing was delicious. I will definitely be making this again and again.
Laraib Imtiaz
[email protected]I've made this recipe several times and it's always a hit! The chicken is always moist and juicy, and the stuffing is flavorful and moist. I highly recommend this recipe.
Kevin Larkin
[email protected]This recipe was easy to follow and the chicken turned out great! The stuffing was moist and flavorful, and the chicken was cooked perfectly. I will definitely be making this again.
Muhammad Faizan Malik
[email protected]I'm not a big fan of chicken, but I really enjoyed this recipe. The chicken was moist and flavorful, and the stuffing was delicious. I will definitely be making this again.
Todd Desborough
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser. The chicken is always moist and juicy, and the stuffing is flavorful and moist.
Prema nondy
[email protected]I made this recipe for a dinner party and it was a hit! Everyone raved about how good it was. The chicken was cooked perfectly and the stuffing was moist and flavorful.
Deutsche Zalmi
[email protected]This was a great recipe! The chicken was moist and flavorful, and the stuffing was delicious. I will definitely be making this again.