Boneless Chicken stuffed roast

Deb Crane

By
@songchef

De-boning an entire chicken seems a daunting task, but Jacques Pepin shows a great method that even on my first attempt was not all that bad! This is more a method then a recipe, but the results are stunning! Even with one leg done wrong, mine still was still presentable and completely bone free but in tact... VERY cool!

I use Freda's stuffing (My favorite all time!)
Mom's classic Stuffing by freda

You can stuff this bird with any stuffing you like.

Jacques Pepin video:
youtube.com/watch?v=Ku5p1CcGn70


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Serves:

6-8

Cook:

1 Hr 30 Min

Method:

Roast

Ingredients

whole chicken (any size)
salt
pepper
favorite stuffing

Directions Step-By-Step

1
Pat dry a whole chicken.
Note: this method can be done with any bird at all. Think of this game changer for your Holiday turkeys!
2
Pepin can show you how easy it is here:youtube.com/watch?v=Ku5p1CcGn70
3
After the bird is boneless, sprinkle generously with salt and pepper.
4
Stuff the bird with your favorite stuffing. I LOVE Freda's stuffing! (Just like Grandmas) ;)Mom's classic Stuffing by freda
5
Preheat oven to 400 degrees. While you wait, it is a good time to tie up your bird with the stuffing inside.
6
I also put about 1/4 cup butter in a large frying pan, get it hot and brown the bird for color and flavor. SAVE the juices in the pan! You will make a pan gravy with this later. Then put it in a roasting pan along with potatoes, carrots and onion. The amount is up to you.
7
Roast your bird until internal temp reaches 160 degrees. Take the temp near a meaty area in both the thigh and a breast.
8
Let the bird rest on your cutting board while you make the pan gravy. Reserve the vegetables in a bowl to serve along side of the meat.
9
FOR PAN GRAVY:
Take the pan you browned the bird in and add a cup of chicken stock and about 1/4 to 1/2 cup Sherry. Whisk to release the fond (brown bits) on the pan. This is where the flavor is! Let it reduce just a bit, and in a small glass jar or bowl, add about 2 Tablespoons corn starch and a little water. Mix until it is liquid. Add this SLOWLY to your pan gravy and whisk constantly. You can also add a bit of browning sauce if you would like a bit more color if the fond is too blonde for you. Add salt and pepper to taste.
10
By the time the pan gravy is done, the bird can be carved into beautiful slices exposing the stuffing and chicken meat. Completely void of bones!
11
Pour pan gravy over individual slices of the stuffed roast.

Enjoy!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French