Deboned spinach and feta chicken rolled in bacon

Recipe from: 11 November 2010

Ingredients 10
Servings 1
Minutes 20 mins


Serving Change
  • Stuffing:
  • 5
    olive oil
  • 1
    onion, chopped
  • 200
    shredded spinach
  • 15
  • Salt and pepper
  • pinch
  • 1
    wheel of feta, cubed
  • 1
  • 1
    whole chicken


20 mins
Remove the wish bone and gently cut the flesh downwards removing the carcas/bones, breaking the leg and wing joints and pulling the flesh away from their bones too, until you have a "full on" deboned chicken without pierced skin.

Give the chicken a good bashing, making it flat and even.

If this does make any sense to you, you can go onto Ina Paarmans' site where she demonstrates how to debone a chicken by cutting through the back bone. What ever works for you.

Sauté the onion until soft, add spinach and allow to wilt.

Remove from the heat and stir in the flour, seasoning, feta and egg.

Stuff into the chicken.

Tuck in the flesh from the wings and legs and gently roll up.

Wrap streaky bacon around the rolled chicken and tie up with trussing string to secure it nicely.

Roast at 180 degrees for 1 hour and it will be succulent and gorgeous!

Allow to rest for 10 minutes before slicing.

Reprinted with the permission of Bits of Carey. To visit Bits of Carey's blog click here...


Read more on: poultry  |  roast  |  sauté


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