Boneless Chicken stuffed roast

Deb Crane


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:

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1 Hr 30 Min


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whole chicken (any size)
favorite stuffing

How to Make Boneless Chicken stuffed roast


  • 1Pat dry a whole chicken.
    Note: this method can be done with any bird at all. Think of this game changer for your Holiday turkeys!
  • 2Pepin can show you how easy it is
  • 3After the bird is boneless, sprinkle generously with salt and pepper.
  • 4Stuff the bird with your favorite stuffing. I LOVE Freda's stuffing! (Just like Grandmas) ;)Mom's classic Stuffing by freda
  • 5Preheat oven to 400 degrees. While you wait, it is a good time to tie up your bird with the stuffing inside.
  • 6I 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.
  • 7Roast your bird until internal temp reaches 160 degrees. Take the temp near a meaty area in both the thigh and a breast.
  • 8Let 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.
    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.
  • 10By 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!
  • 11Pour pan gravy over individual slices of the stuffed roast.


Printable Recipe Card

About Boneless Chicken stuffed roast

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

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