Deboned and stuffed chicken

True Love
6 servings Prep: 1 hr, Cooking: 1 hr 5 mins
Rate this recipe
Poultry

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

1.00 chicken — or turkey, large
10.00 ml barbecue spice
0.00 salt and freshly ground black pepper — to taste
1.00 spinach
Rice and mince stuffing:
30.00 ml margarine
1.00 spring onions — chopped
15.00 ml fresh herbs — chopped
3.00 ml lemon and pepper spice
300.00 g beef mince
250.00 ml rice — cooked
1.00 eggs — beaten
1.00 garlic — cloves, crushed
0.00 sea salt and freshly ground black pepper
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.