Boneless Chicken stuffed roast
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:
- whole chicken (any size)
- favorite stuffing
Note: this method can be done with any bird at all. Think of this game changer for your Holiday turkeys!
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.