Roasted Boneless Stuffed Chicken Recipe
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Category: |
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Debone the Chicken |
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Ingredients: |
Ingredients: 2 (3 to 5 pound) ready to cook Chickens
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Directions: |
Directions:To debone the chicken: Your goal is to end up with one large piece of boneless chicken meat. The finished product will contain only the tip end of each leg bone. Try not to make holes in the skin. Use a sharp knife and mainly the tip and stay close to the bone to preserve the most meat. Place the chicken breast side down on a flat surface. Make a cut down the center of the back through the skin and meat the entire length of the spine. Starting from the neck end carefully cut the meat away from the frame. Cut off the wing tips at the end of the drummie. Cut the meat around the bone and remove the shoulder bone and wing drummie. With the back of a heavy chefs knife , sharply strike each leg about 1 " above the tip end to break the legs. Then as you debone you can remove the leg bone leaving the tip intact. Cut through the ball-and-socket joint to release the thigh bone from the carcass. Continue cutting meat away from the carcass until you reach the center of the breast bone. Very carefully separate the skin from the breast bone at the mid line without piercing the skin.
Refrigerate the deboned chicken until ready to stuff. The carcass can be used to make broth. |
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Assemble The Stuffed Boned Chicken |
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Ingredients: |
Ingredients: 2 chickens deboned
* 1 cup of chopped celery
* 1/2 cup onion chopped
* 1/2 cup butter cubed
* 5 cups cubed white bread ( staled overnight)
* 1 1/2 cups coarsely crumbled corn bread
* 1/2 tsp salt
* 1/2 tsp rubbed sage
* 1 to 1 1/2 cups chicken broth
Garlic butter baste:
*Mix 4 Tbsp melted butter with 1 tsp of garlic powder
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Directions: |
Directions:In a sauce pan, sauté celery and onion in butter until tender. In a large bowl combine the bread and corn bread; add the celery mixture, salt and sage. Stir in enough broth to moisten the dressing. The recipe should make 4 to 5 cups of stuffing.
Assembly: Lay the deboned chickens skin side down on a cookie sheet and brush the flesh side with the garlic butter. Spoon half of the stuffing on each chicken to within 1" of edge. Push stuffing in the legs with your fingers. Level the stuffing evenly on the rest of the chicken.
Roll the chicken up and using a metal skewer weave it in and out of the skin to sew the chicken roll together on the back where it was cut to perform the deboning process. You will have a cylinder shaped chicken with no wings but does have legs that are stuffed. Place chickens on a shallow baking pan, skewer side down. Brush the chickens with the garlic butter. Bake in a 325*f oven for 2 to 2 1/2 hours or until a meat thermometer in the center reads 165*f. Let chicken rest for 20 minutes prior to carving. Cut chicken in half crosswise at the center. Cut slices 1" thick for serving. Slices toward front will be white meat and those toward back will be dark meat.
Note: 1) To stale the cubed bread leave it on a cookie sheet overnight on the counter.
2) You can make more stuffing and do more chickens or bake some in a casserole dish as a side dish. Bake casserole uncovered at 350*f for 30 minutes until heated through or bubbly. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:2 hours |
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