BONELESS CHICKEN STUFFED ROAST

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Boneless Chicken stuffed roast image

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

whole chicken (any size)
salt
pepper
favorite stuffing

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!

Mohamed Siyaad
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This recipe is a keeper! The chicken was juicy and tender, and the stuffing was savory and flavorful. I will definitely be making this again.


Michael Patterson
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I've made this recipe several times and it's always a crowd-pleaser. The chicken is always moist and flavorful, and the stuffing is perfectly seasoned.


Robin Rice
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This was a great recipe! I made a few modifications, but overall it was a hit with my family.


Ndishow Wambui
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I thought the chicken was a bit bland, but my husband loved it. I would probably add more seasoning next time.


Deaundra Taylor
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The chicken was a bit dry, but the stuffing was really good.


Sk y
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This recipe was a bit too bland for my taste. I would add more seasoning next time.


Firaol Feyisa
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I followed the recipe exactly and the chicken came out overcooked. I think I would cook it for less time next time.


Sita Goutam
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This dish was a bit too dry for my taste. I think I would add more moisture next time.


Sadegh Laighe
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I was a bit hesitant to try this recipe because I'm not a big fan of stuffing, but I'm so glad I did! The stuffing was really good and the chicken was cooked perfectly.


Joe Reaper
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I've made this recipe several times and it's always a hit. My family loves it!


Hazel Mgedu
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This is the best chicken dish I've ever had. The chicken was so moist and tender, and the stuffing was perfectly seasoned.


Dekeba “Deriba” Adugna
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I'm not a big fan of chicken, but this dish was delicious! The stuffing really made the dish.


Multanigirl786 Multanigirl786
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This recipe is easy to follow and the results are amazing. The chicken is cooked to perfection and the stuffing is so flavorful.


sasha burns
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I made this for a dinner party last night and it was a huge success! Everyone loved it.


Phumi Zwane
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This boneless chicken stuffed roast was a hit with my family! The chicken was moist and flavorful, and the stuffing was perfectly seasoned. I will definitely be making this again.