Deboned and stuffed chicken

Recipe from: 12/1/2006 12:00:00 AM

Ingredients 14
Servings 1
Minutes 60


Serving Change
  • 1
    large chicken or turkey
  • 10
    barbecue spice
  • salt and pepper to taste
  • 1
    bunch spinach
  • Rice and Mince stuffing:
  • 30
  • 1
    bunch spring onions, chopped
  • 15
    chopped fresh herbs
  • 3
    lemon and pepper spice
  • 300
    minced beef
  • 250
    cooked rice
  • 1
    egg, beaten
  • 1
    clove garlic, crushed
  • salt and freshly ground black pepper


1. Remove wing tips and glands. Pull the flap of skin from the bird's neck down around the shoulders, cut the wishbone loose and remove. Place the bird on its breast and cut along backbone. Separate the meat from the carcass with a slash-and-scrape movement. Cut through tendons at the shoulder and leg joints. Lift meat with one hand and let the carcass dangle. Carefully cut it loose over the breastbone. Cut around the thigh bone to free it of meat. Holding the end of the bone in one hand, scrape with your knife, pushing meat from the bone. Separate thigh bone at joint. Drumstick and wing bones can be left intact or removed. Cut through the sinews and pull out the bone.
2. You will notice two loose breast fillets. Pull them off and position them lower than the breast, where there is no meat. Season with salt and pepper.
3. Blanch spinach and set aside. Melt margarine and sautè spring onions, garlic and herbs. Season with lemon and pepper spice. Cool and then add all remaining ingredients. Mix lightly. Line inside of the chicken with blanched spinach leaves. Add stuffing and fold neck flap over.
4. Roll up and reshape bird with your hands to form a neat shape. Season with salt, pepper and barbecue spice. Place on a roasting pan, cover with foil and roast at 180°C for 1hour. Remove foil during last ½ hour. Roast until brown and crisp. Allow to stand at room temperature for 10 minutes before carving into slices. Serve with roasted vegetables.

Read more on: poultry  |  roast  |  sauté

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