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French Baked Stuffed Chicken

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Chef Steve Corry, from restaurant 555 in Portland Maine, makes stuffed chicken in an unusual way. He puts the chicken outside of the stuffing.
  Dried prunes 1 Cup (16 tbs)
  Foi gras 2 Ounce
  Dried brioche 2 Cup (32 tbs) (Small Diced)
  Chives 1 Teaspoon (Tiny Rings)
  Butter 2 Tablespoon
  Extra virgin olive oil 1 Teaspoon
  Yukon gold potatoes 4 Large (Peeled)
  Duck fat/Clarified butter 3 Ounce (Melted)
  Salt To Taste
  Carrot 1 Large
  Celery stalks 2
  Spanish onion 1 Large
  Shallots 2
  Chicken carcasses 2
  Dry white wine 12 Ounce
  Chicken stock 24 Ounce
  Thyme 1⁄2 Teaspoon

Sweat the onions and shallots in extra virgin olive oil until tender. Add butter, chicken stock, brioche, prunes, chives, and foie gras. Season with salt and cool.

Anna’s Potatoes
Heat a non-stick sauté pan to medium heat and add one half (1/2) oz of melted duck fat. Cover the bottom of the pan with potatoes that have been sliced on a mandolin, allow the potatoes to overlap slightly. Season this layer with salt and drizzle more of the duck fat over the top. Repeat this process until the pan is about one and one half inches deep with sliced potatoes. Invert the “potato cake” and return to the pan. The top should be light golden brown. Place the sauté pan in a 350* convection oven and cook for 20-30 minutes until done. Remove from the pan and slice into wedges.

Natural Jus
Roast chicken bones to golden and set aside Add mirepoix to stainless steel pot and caramelize lightly in a small amount of oil. Add the wine and chicken bones. Gently reduce the wine au sec (almost dry). Add the chicken stock and gently reduce by half Strain through a chinois, and then discard the bones and return strained jus to heat. Reduce by ¾ and strain. Steep the ½ bunch of thyme in hot liquid for one minute; then strain. Mount cold cubed butter into hot liquid while whisking. Season to taste.

Split the Poussin or very young chicken (10-14 weeks) in half and remove the ribcage, wing and thigh leaving the skin on. Lay flat, skin side down. Season and stuff the cavity created by the thighbone. Wrap the breast around the leg to create a tight stuffed parcel Wrap this with caul fat. Season the outside and roast (bone up) in 400 degree F oven until golden brown outside and internal temperature reaches 160 degrees F. Let rest for 3 minutes – carryover cooking will allow the internal temperature to reach 165 degrees.

Set on a plate or shallow bowl against a slice of Anna’s Potatoes. Sauce the plate and garnish with baby vegetables.

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Recipe Summary

Difficulty Level: 
Main Dish
Here is a unique French baked stuffed chicken recipe shared by Chef Steve Corry. Watch this outstanding video where the stuffed chicken is prepared in an unusual way. Here the chicken is put outside of the stuffing and baked to perfection. Give it a try...

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French Baked Stuffed Chicken Recipe Video