"Recipes are meant to be shared"...Ann Thibeault

Friday, January 17, 2014

Boned Stuffed Whole Chicken


This has been one of Moe's favourite meals for as long as we have been married.  So almost 35 years.  I've made a version of this dinner numerous times over the years. Just not recently.

It is the perfect way to prepare a roast chicken for a dinner party because a small chicken will easily feed six to eight when it is boned and stuffed.

It can be stuffed with any of your favourite stuffings.
I used a traditional combination bread/cornbread stuffing.


I boned out the chicken earlier in the day and just refrigerated it until I was ready to stuff it.


Put a pan of cornbread in the oven early afternoon for the stuffing.


Bonus, a slice with afternoon tea.


Chicken stuffed and tied.


Roasted surrounded by sliced onions, garlic cloves and a handful of cherry tomatoes and a little chicken broth.


Sliced and ready to serve.



Served with roasted Delicata Squash, butter peas and mashed potatoes.  The sauce is made by adding a little more chicken broth to the pan and pureeing the vegetables and then straining.

3 comments:

  1. I think I would bring you my chicken and plead with you to bone:-)
    Looks wonderful:-)

    ReplyDelete
  2. This looks delicious Ann. I've done it with pork loin but never thought about chicken.

    ReplyDelete
  3. I made a stuffed and deboned chicken for the first time a couple of months ago, and have since made it for a dinner party. Everybody raves about the presentation, (and the taste) but it is a real PAIN to take all the bones out. Your version looks wonderful.

    ReplyDelete

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