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Home Dish Stuffed Boneless Chicken

Stuffed Boneless Chicken

Name: How to cook Stuffed Boneless Chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Ricardo

Stuffed Boneless Chicken

This is my mother’s stuffing recipe and deboning technique. She used to make it every year for Christmas Eve. I make it on Thanksgiving.

Ingredient

Food ration :

10 servings

Cooking time :

4 hours plus 24-36-hour air drying

6- or 7-pound roasting chicken

1 tablespoon

ground pork (or cooked ham cut in small cubes)

bread rolls, soaked in milk, squeezed and chopped

1/4 cup

Cooking instructions

* Step 1

Sauté onion in butter until it starts to caramelize. Add garlic and cook for 3 minutes. Transfer to a large bowl and let cool.

* Step 2

Add the rest of the ingredients to the bowl and mix thoroughly with your hands. Cover in plastic film and refrigerate.

* Step 3

Start deboning the chicken without cutting the skin. Starting from the neck opening, locate the clavicles on each side, pass your index finger through both of them and use them to hold the chicken.

* Step 4

With a round knife, start separating the flesh/skin from the sternum and back bones. Be patient and careful not to break the skin, especially in the back where the skin is close to the bone. Dislocate both wings from sternum.

* Step 5

Once halfway, invert chicken and start deboning from the bottom. Dislocate both legs from pelvis.

* Step 6

Remove sternum in one piece.

* Step 7

Remove bones of legs from flesh but stop at the end of the tibia. With a knife or hammer break the tip of the tibia. Pull bones.

* Step 8

Remove bones of wings (humerus, radius and ulna).

* Step 9

If stuffing is not ready, cover in plastic wrap and refrigerate. Use bones to make chicken stock. If stuffing is ready, proceed to stuff chicken.

* Step 10

Sow one opening with toothpicks and twine. Stuff chicken, including leg and wing cavities. Don’t overstuff. Close lower opening with toothpicks and twine.

* Step 11

Make dry rub by combining ingredients. Spread it all over the chicken. Place on a rimmed dish breasts-side up. Refrigerate uncovered for 24 to 36 hours.

* Step 12

Remove chicken from refrigerator and transfer it to a roasting pan. Leave at room temperature for an hour. Heat oven to 350F. Tie it up to keep legs and wings touching the body. Cover in aluminum foil and roast for an hour. Remove foil and continue roasting until the internal temperature reaches 165F. Let rest for 15 minutes.