Boned, Rolled & Stuffed Chicken
Serves 1
Directions
- 1Cut the chicken from one end to the other, removing the carcass.
- 2Trim excess fat from the legs.
- 3Remove the drumstick and thigh bones.
- 4Place the leg inside the middle of the butterflied chicken and trim excess fat.
- 5Place the stuffing in the middle.
- 6Place the other leg on top of the stuffing.
- 7Gather the chicken together and wrap the skin around it.
- 8Tuck the skin and secure with rashers.
- 9Tie the chicken with butcher's twine.
Ingredients
- whole chicken
- stuffing
Equipment
knifebutcher's twineroasting tray
Tips
- The chicken can be roasted, stuffed, or spatchcocked and barbecued.
- Preheat the oven to 170-180 degrees for roasting.
- Carcasses can be used to make stock for sauces.
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