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boneless chicken stuffed roast

songchef avatar
Recipe by
Deb Crane
@songchef
Eagle, WI

De-boning an entire chicken seems a daunting task, but Jacques Pepin shows a great method that even on my first attempt was not all that bad! This is more a method then a recipe, but the results are stunning! Even with one leg done wrong, mine still was still presentable and completely bone free but in tact... VERY cool! I use Freda's stuffing (My favorite all time!) http://www.justapinch.com/recipes/main-course/chicken/moms-classic-stuffing-by-freda.html?p=7 You can stuff this bird with any stuffing you like. Jacques Pepin video: https://www.youtube.com/watch?v=Ku5p1CcGn70

yield 6 -8
cook time 1 Hr 30 Min
method Roast

Ingredients For boneless chicken stuffed roast

  • whole chicken (any size)
  • salt
  • pepper
  • favorite stuffing

How To Make boneless chicken stuffed roast

  • 1
    Pat dry a whole chicken. Note: this method can be done with any bird at all. Think of this game changer for your Holiday turkeys!
  • 2
    Pepin can show you how easy it is here:https://www.youtube.com/watch?v=Ku5p1CcGn70
  • 3
    After the bird is boneless, sprinkle generously with salt and pepper.
  • 4
    Stuff the bird with your favorite stuffing. I LOVE Freda's stuffing! (Just like Grandmas) ;)https://www.justapinch.com/recipes/main-course/chicken/moms-classic-stuffing-by-freda.html?p=7
  • 5
    Preheat oven to 400 degrees. While you wait, it is a good time to tie up your bird with the stuffing inside.
  • 6
    I also put about 1/4 cup butter in a large frying pan, get it hot and brown the bird for color and flavor. SAVE the juices in the pan! You will make a pan gravy with this later. Then put it in a roasting pan along with potatoes, carrots and onion. The amount is up to you.
  • 7
    Roast your bird until internal temp reaches 160 degrees. Take the temp near a meaty area in both the thigh and a breast.
  • 8
    Let the bird rest on your cutting board while you make the pan gravy. Reserve the vegetables in a bowl to serve along side of the meat.
  • 9
    FOR PAN GRAVY: Take the pan you browned the bird in and add a cup of chicken stock and about 1/4 to 1/2 cup Sherry. Whisk to release the fond (brown bits) on the pan. This is where the flavor is! Let it reduce just a bit, and in a small glass jar or bowl, add about 2 Tablespoons corn starch and a little water. Mix until it is liquid. Add this SLOWLY to your pan gravy and whisk constantly. You can also add a bit of browning sauce if you would like a bit more color if the fond is too blonde for you. Add salt and pepper to taste.
  • 10
    By the time the pan gravy is done, the bird can be carved into beautiful slices exposing the stuffing and chicken meat. Completely void of bones!
  • 11
    Pour pan gravy over individual slices of the stuffed roast. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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