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
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.
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