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Chicken Stuffed In The Front

Budget.Gourmet's picture
Ingredients
  Whole frying chicken 3 Pound (1 Bird)
  Olive oil 4 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Lemon juice 1 Tablespoon (Juice Of 1 Lemon)
  Kasha 1 Cup (16 tbs) (Wolff'S Brand Is Great)
  Egg 1 , beaten
  Chicken giblets, wing and neck 1
  Yellow onion 1⁄2 , peeled and chopped
  Chicken fat 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Remove fat from the tail of the chicken and render the fat by gently cooking in a small frying pan.
You may also use the skin from the neck for rendering.
Allow the fat to cool.
You should have about 3 tablespoons.
Place the giblets and the tips of the wings, (the first joint), along with the neck, into a small saucepan and cover with water.
Bring to a boil and add a bit of salt and pepper.
Cook for 1 hour, covered.
Remove from the broth and cool, reserving the broth.
Chop the giblets and saute them, along with the onion, in the chicken fat, just until the onion is clear.
Now, the stuffing.
Heat a heavy 2-quart saucepan with lid and add the kasha.
Stir in the beaten egg and stir over the heat until the egg is absorbed by the kasha.
Add the giblets, onions, and fat along with 2 cups of the leftover broth from the giblets.
You may have to add additional water or chicken broth to make up the 2 cups.
Cover and simmer for 30 minutes, much as you would cook rice.
Test for the need of salt.
The Grand Construction: Cut the chicken along the backbone from the bottom to the top.
Open it like a book and lay it skin side up on a board.
Remove the tail with a knife and then gently raise the skin of the bird, starting with the bottom front section.
Simply poke your fingers under the skin and loosen it all over the front of the chicken so that you can stuff the bird's front.
Push the kasha under the skin, being careful not to pack it too tight.
Arrange the chicken on a baking rack or sheet.
Brush the bird with olive oil, garlic, and lemon juice.
Add salt and pepper and then place in a 375° oven for 1 hour, or until done to your taste.
Cut up and serve with a bit of dressing on each plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
10

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