Stuffed boneless chicken. My mother's recipe.

  1. THE BEST Stuffed Chicken (Boneless). My mother's recipe.
  2. Stuffed Chicken. Step by Step
  3. Other chicken recipes:

THE BEST Stuffed Chicken (Boneless). My mother's recipe.

We all have a recipe that reminds us of our childhood, that recipe that our mother always repeated and that we associate with happy moments, in my case it is this Stuffed boneless chicken. My mother's recipe.

The chicken has white meat that is much humbler than other pieces of traditional ancestry, but if we cook it in the oven following a series of steps, we will get a meat juicy, tender, and full of flavor, with a crisp, caramelized skin that we will love

my mother did THIS RECIPE which has already been published on this blog years ago, but the difference with this one today is that the chicken that you see is boneless and when it comes to filling and cutting it, it is more comfortable.

As it is boneless, cutting it is much easier, since it does not have bones and we will not encounter any obstacles when passing the knife. Although it can be prepared the same day, the Stuffed Chicken it gains in texture if it is left to rest and if it is left overnight, everything will settle better. hdoing it the day before is a success and one advantage for those in charge of the kitchen.

To take into account to get a round plate is make a juicy and flavorful filling and not get lost, watch the oven from time to time and each time, bathe the chicken with a good shot of cognac.

Surely you have a butcher shop or poultry shop that will prepare it for you boneless and ready to be stuffed. Of course, ask that when deboning it be opened from the back, in my case (I ordered it but was not present) my butcher opened it from the front and the truth is that I don't like it so much to present it whole.

The chicken It has an ideal meat for stuffing, it is tender and not too much flavor so if we stuff it boneless we will have a cold cut chicken delicious, from my mother I inherited her recipe for stuffed boneless chicken that has accompanied my Christmas since I can remember, and the breast of Rosemary Chicken with pear that I have done so many times when I was late from work.

Stuffed Chicken

Stuffed Chicken. Step by Step


6 diners

  • 1 2 kg boneless chicken
  • two apples golden
  • 7 black plums dehydrated
  • a handful of raisins Seedless (soak in cognac/brandy/muscat/water for at least one hour, preferably overnight)
  • 100 gram. of chicken livers optional
  • 350 gram. of fresh pork sausages.
  • 1/2 onion
  • 8 dried peaches
  • 150 milliliters The brandy it can be whiskey
  • 80 gram. duck fat or Iberian lard
  • Extra Virgin Olive Oil
  • Salt
  • Black pepper freshly ground
  • Garrison
  • You can accompany mashed potato French fries, baked potatoes or a green salad.
  • Clean the chicken well, remove any remaining feathers, wash under the tap and dry well with kitchen paper. Season with salt and pepper (inside and out) Reserve.[

  • b]Filling

  • Cut the onion in brunoise and fry in a pan with a little olive oil. Add a little salt and wait until it is transparent.

  • Add the diced apple, cook over medium-low heat for five minutes and remove to a plate.

  • Cut the sausages into small pieces and brown them in the same pan to which you will have added a little oil.

  • It is not necessary for them to cook everything since they will do it later in the roast of the chicken, just a stroke of fire. Add a splash of Brandy, raise the heat and leave it on high heat for a few seconds until it evaporates.

  • Add the livers cut into pieces and let them brown together.

  • Cut the plums, the dried apricots and drain the raisins.

  • Add to the rest of the filling.

  • Season and fry everything together for a couple of minutes. She puts out the fire and lets temper..

  • Fill out-

  • Since the chicken is boneless, we open it up and put all the stuffing in it (I managed to put it all in, but if you have any leftovers, keep it in the fridge for another time).

  • Now it's time to sew the chicken from the neck to the bottom so that when baking the filling does not come out.

  • We use a wool sewing needle and kitchen thread, we sew as I said before from top to bottom. At this moment I was curious to weigh the chicken with the filling, it weighed 3 kg 700 g.

  • Tie the wings and legs of the chicken with kitchen twine.

  • Place the chicken in a baking dish and spread the duck fat or Iberian butter on the surface.

  • Baked

  • Bake in a preheated oven at 180º with heat below and above for 130 minutes. After the first 40 minutes, it is convenient to pour a little brandy over it, after another 40 minutes we bathe it with its own cooking fat and check if it is necessary to cover it with aluminum foil because it burns the surface (in my case it was not necessary). And we continue to control the roast a lot after 90 minutes of baking.

  • carved.

  • If the chicken were cold, it would be easier to cut, but since this is not the case because we want to eat it hot, to prevent it from falling apart as little as possible, it is best to cut with a very sharp knife or an electric knife. I cut it with an electric knife, I have it for special cases, to cut sliced ​​bread (it makes perfect slices) or to cut meat into well-done slices (it's not expensive).

  • Serve with garnish and enjoy this great dish.

Warn you butcher that when you bone the chicken, leave the wings and the thigh part whole (the thigh can be boned) in this way it is much more beautiful in the presentation.
Fresh sausages are ideal for this filling because they give the chicken that fat it lacks and which is essential for a juicy result, but you can add minced pork if you like it better.
There are many people who don't like livers, nothing happens if you don't wear them, although it looks delicious on the outfit.

Stuffed Chicken

I learned this recipe from my mother who has filled the chicken like this for 50 years.

It is an ideal dish for family celebrations such as those that are approaching, economical and with a spectacular result.

to enjoy this Stuffed boneless chicken. My mother's recipe.

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