Boneless and Stuffed whole Chicken

Normally when you think whole chicken, you'd see an entire chicken where you have your chicken wings, thigh, drumstick and breast all in its designated areas. When its time to serve each person has a choice of what piece of the chicken they want. But if your looking for a more creative way to serve up whole chicken. Try this. The same piece of chicken but done completely differently. You are even able to stuff it with the stuffings of your choice; and slice it straight down the center as if the entire chicken was one big chicken breast. 

Tastes tender, juicy and delicious. Looks and can be served unique and fancy and in general just a different dish to try, instead of doing the traditional just roasting the whole chicken in the oven with potatoes. I like this recipe so much that next I'm going to try it with my thanksgiving turkey. I am sure it will be even more delicious.

Boneless and Stuffed Whole Chicken
Servings: 6-8 servings
Prep Time: 35 minutes
Total Time: 1 hour 45 min
Source: Elise Jackson

1 whole chicken
Thick string to wrap the chicken (You can also use sewing string but make it about 4 strings in thickness, in order to not pop)
Seasonings: olive oil,  all purpose seasoning, salt, black pepper, garlic powder, onion powder


(You can stuff your chicken with anything you'd like. I've done it before with ham and cheese, just cheese, and many other things. But for this particular one I added vegetables inside. I did it with broccoli and cheese and it actually came out pretty good.)

Clean your chicken by washing it down with vinegar and water and then follow the instructions on this video to debone your chicken  Once that is done, set aside and start working on your filling.

This is where you can be creative and add your own flavor to the dish. Stuff it with anything you like. If you want you can do what I did and stuff with broccoli and cheese but feel free to stuff with anything you like. Just make sure to not have a stuffing that is overly liquidy because it will ooze out through the sides. The stuffing needs to be a bit solid for the most part.

Take your stuffing and place it down the center of the whole chicken, being careful not to overstuff or else your chicken won't fully close. Once you've placed it in the center, carefully overlap the both sides of the chicken and place it back together again as if it were never undone. Like in the video above.

Preheat oven to 425F and Bake in oven uncovered for 20 minutes or until the top of the chicken becomes golden brown, Once golden, lower your heat to 350F and cook for another 35 - 40 minutes or until chicken is fully cooked.

Remove from oven and let sit for about 15 minutes before slicing. With a serrated knife, cut 1 inch slices of your chicken and serve.

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From my kitchen to yours


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