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Boned Stuffed Chicken

chef.alexande's picture
Ingredients
  Chicken 4 Pound (2 Kilogram, Drawn Weight)
For stuffing
  Fat bacon 3 Ounce (75 Gram)
  Lamb liver/Chicken liver 4 Ounce (100 Grams)
  Pork sausage meat 1⁄2 Pound (250 Grams)
  Fresh breadcrumbs 1 Ounce (25 Grams)
  Salt To Taste
  Pepper To Taste
  Parsley 30 Milliliter, chopped (1 Rounded Tablespoon)
  Butter 1 Ounce (25 Grams)
Directions

GETTING READY
1) Separate the chicken liver from the giblets.
2) In a saucepan, place the remaining part.
3) To prepare the stuffing, chop the bacon and reserved liver.
4) In a bowl, combine the sausage meat, breadcrumbs, some salt and pepper and chopped parsley. Place aside.
5) Preheat oven to (200°C, 400°F/Gas 6).

MAKING
6) In a pan, cook the bacon until fat releases.
7) Add the chopped liver and cook for 5 minutes.
8) Add the sausage meat mixture into the pan and combine all together.
9) Stuff the chicken with the stuffing.
10) In a roasting tin, heat butter.
11) Place the chicken with breast side on top. Brush with butter.
12) Place inside oven, to roast for 1 hour.

SERVING
13) Serve the stuffed chicken hot with vegetables or cold with salad.

TIPS
To store for up to 2 months, either freeze the chicken uncooked, or cool, wrap in cling wrap, place in a freezer bag, label, chill and freeze.
To use the stored chicken, thaw overnight in refrigerator. Place inside oven to roast for serving hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
80 Minutes
Ready In: 
100 Minutes
Servings: 
8

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