We love this
juicy, boneless chicken
recipe with it's delicious light herb stuffing. It takes a
effort, but you will be delighted with the results.
There is something quite theatrical when you bring it to the table. It
looks like a whole roast normal bird, but the carving is a breeze. It
cuts into neat stuffed slices that are perfectly cooked. No messy bones
(they have been used for gravy or soup stock)
Another great Mediterranean
Check out David's video below on how to do the boning....it's a lot
easier than you think. Give it a try you'll love it too.
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Chicken Recipe with our own herb stuffing
Chicken Recipe Ingredients
x 1 1/2kg / 3 1/2lb chicken deboned ( See David's video below )
1 medium onion, finely chopped
2 fat cloves of garlic, crushed
Extra virgin olive oil
3oz fresh breadcrumbs
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
Red wine to moisten
Salt and black pepper to taste
100ml red wine
400ml home made stock (made from the chicken
bones, with a small onion quartered, a large carrot, a stick of celery,
2 cloves of garlic, and a handfull of parsley all roughly chopped, a
bouquet garni, 4 black peppercorns and a good pinch of salt.
Put into a
pan and covered with a litre of water and allowed to simmer for a good
hour with the lid on.
Then strain through a seive discarding all of the
Or use a good quality bought stock or a stock
cube dissolved in 1/2 litre boiling water.
A little Cornflour/cornstarch slaked with some
water to thicken.
Feature: Printer Friendly Recipe Pages for your
guide to deboning a chicken or have the butcher do it for you!
Chicken Recipe Method
First make your stuffing by frying the onion in
a little olive oil over a medium/low heat until soft, golden and
caramelised, about 8 minutes.
Add the garlic and cook for a further 2 minutes.
Pile in the breadcrumbs and the herbs, and mix
Add sufficient red wine to just moisten the
stuffing, so that it is still quite firm. (Usually about 2 - 3
tablespoons) Season to taste.
Stir over the heat until everything is well
Put to one side to cool.
Meanwhile lay the deboned chicken skin side
down on a chopping board.
Pile on the stuffing and press well down with a
wooden spoon into the flesh.
Fold each side over (left to right and right to
left) to just overlap each other.
Take an 8" skewer and thread it through the two
edges to seal them.
Turn the chicken over so that the breast is on
the top and the seal is on the bottom. Close the neck cavity with a
wooden tooth pick or cocktail stick. (See photo above)
Place in a roasting tin that has been greased
with a tablespoon of olive oil.
Smooth a little more olive oil over the skin of
the bird and sprinkle with a little salt and ground black pepper.
Place onto the middle shelf of a pre heated
oven at 180ºc/350ºf or 160ºc/325ºf in a fan oven.
Roast until golden brown approximately 45-60
minutes. Use a meat thermometer to make sure it is cooked.
Remove from the oven and place on a serving
platter, and allow to stand covered.
Take the roasting tin and remove any excess oil
from the meat juices.
Put it on to medium heat and add the red wine
and deglaze by scraping the juices in the tin with a wooden spoon. Then
add the stock and bring to the boil.
Allow to boil vigourously for a minute and then
turn down the heat and
add the cornflour / cornstarch mix, stirring well, until the
gravy is the
consistency that you like, and simmer for 2 minutes.
Adjust the seasoning. Pour into a gravy boat.
Serve the chicken and slice it at the table for
best effect. It really is so easy to carve. Then serve the delicious
gravy and your choice of vegetables. You and your guests will love
this boneless chicken recipe and other great food, relaxing under the
sun, with us in Spain. We
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