Monday, November 18, 2013

Roasted and Stuffed Chicken, but No Bones About It!

Roast chicken is one of those meals that feels like a warm hug - a comfort food that reels me back to  when my kids were young and the whole family gathered 'round the table for a Sunday meal. So when my son and daughter announced they'd be home for the weekend, I immediately thought of roasting a chicken, just like old times. But my son, who's pretty facile himself around the kitchen, suggested I debone the entire chicken, then stuff it and roast it. "Jacques Pepin's got a video that shows you how," he said. 
"Well, why not," I said, so I clicked on Youtube and found the instructions. Jacques says it should take  only one minute to debone the bird, and it's mostly done with your fingers, not a knife. Well, take that with a grain of salt. He's a seasoned professional who's probably done it hundreds of times. It took me closer to 20 minutes and at least several viewings of the video before I could free all the bones from this 6 lb. chicken, without ripping any of the skin:
 Check out the Pepin video below. It's called a galantine, or ballotine, and you can do it too if you're just patient and follow Jacque's instructions.
You start out by cutting into the wings and slicing the bird down the back. It gets a lot more complicated, but it's definitely doable, even for a first-timer, like me. The legs then become hollow, providing more space for stuffing. The only bones remaining are the tips of the legs. And don't throw out those bones. Use them to make a chicken stock. 
See that small white plate in the back? 
 Those are the wings that become little "lollipops" for roasting or frying.
This is what the interior looks like before stuffing. "Gross," according to my daughter, and I'd have to agree. Not too appetizing. But just wait.
 I spread the stuffing into the legs and throughout the interior. The stuffing was made with sturdy Italian bread, sausage, chestnuts and white raisins, bound together with an egg and some chicken broth.
 You bring the two sides together and it almost looks like it just came out of the supermarket wrapper.
 You truss it all together with some twine.
 Season it and put it in a roasting pan (a freebie from a yard sale in upstate New York last month), strewing some onions here and there. Roast it at 350 degrees for two hours. 
 The beauty is not just in the flavor, but the ease of slicing. It would make a great meal for family or a special occasion. 
 The deboned, stuffed chicken (and two wing lollipops) easily serves six people, assuming you've got some side dishes. If you're not crazy about turkey, this could be a great substitute for the traditional Thanksgiving bird. If you want instructions on how to roast a chicken the old fashioned and easy way, without boning it, click here to see how I do it.
By the way, the acorn squash in the background, coated with breadcrumbs and parmesan cheese, would make a nice addition to your Thanksgiving table. Stay tuned to Ciao Chow Linda for the recipe in the next post.  

Chestnut and Sausage Stuffing for Deboned Chicken
Printable Recipe Here

4 or 5 thick slices of sturdy Italian bread, crusts removed, and cut into bits
1/4 cup minced onions
2 T. olive oil
1 link of Italian sausage, casing removed
1/2 cup cooked chestnuts
1/4 cup white raisins
1 T. butter
1 egg
4  or 5 T. chicken stock
minced parsley
salt, pepper to taste

Sauté the onions in the olive oil and add the sausage, breaking it into bits. Cook the sausage and onions, then add the raisins to the pan, along with a tablespoon of butter and two tablespoons of chicken stock. Let it cool slightly. Beat an egg in a large bowl and add the bread and the cooked mixture from the pan. Add some parsley, salt and pepper and stir. It may be dry, so add more chicken stock. The stuffing should be moist, but not soaking wet. Spread the stuffing into the deboned legs and across the body of the chicken. Then take the two sides of the chicken and roll them toward the center. Truss the bird with kitchen twine and season with salt, pepper, rosemary and paprika. Smear a little olive oil on the bottom of a roasting pan, place the chicken inside and roast for two hours at 350 degrees, basting two or three times with the juices and oil that comes out from the chicken. I also placed two onions in the pan, and drizzled olive oil, salt and pepper on them. Turn the onions over when you baste the chicken.
Remove it from the oven and let it rest for about 10 minutes before slicing.
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18 comments:

Rosa's Yummy Yums said...

A beautiful recipe! That stuffed chicken looks mouthwatering.

Cheers,

Rosa

Frank Fariello said...

I'm usually not much for 'fussy' culinary procedures, but this is truly magnificent! And it has a practical use, too, in that it is a lot easier to carve. And those lollipops! Will definitely have a go at this in the near future.

The Short (dis)Order Cook said...

I attempted to debone a chicken after seeing something similar done on Emeril Live years ago. It definitely was a painstaking process. I'm not sure the resulting dish was worth it - but I didn't make this! This looks delicious.

I keep thinking of the most recent issue of Eating Well where there was an article about trying to make an entire stuffed chicken skin and the pain of removing a chicken's skin in one piece.

janie said...

Great job! Many years ago I learned how to do this in a cooking class but it's been years since I've done it. You've inspired me!

Michelle said...

How equally beautiful and intimidating, Linda! Brava! I've never done this but have always wanted to. Sounds like a fun lazy Sunday project!

Helen said...

You are a natural teacher and MOTIVATOR. Will start sharpening my knives.

Cathy at Wives with Knives said...

Wow, what a great post, Linda. This is such a beautiful dish and turns dinner into a special occasion. The presentation is wonderful and I love that the chicken can be sliced so beautifully. I tried this with Cornish Hens one year and they were a big hit. A good, sharp boning knife is a must.

AdriBarr said...

What beautiful work and what an elegant presentation! Congratulations to you. This is one cool project - and as Frank commented, it so easy to carve. I bet your dinner guests were thrilled. May I add that there is no way I could debone a bird in one minute. No way. I love that you did this.

Proud Italian Cook said...

It would probably take me 2 hours to do that, but I love the presentation, and the stuffing sounds delish! I wonder if you could do that with a turkey? That would take me all day though but I just got all my knives sharpened!

Stacey Snacks said...

Beautiful! I'm a lazy cook, I have the butcher debone it for me. I would like to make this instead of turkey for Thanksgiving. Gorgeous!

Pat @ Mille Fiori Favoriti said...

Removing the bones really elevates the chicken to a new level, Linda. It would be perfect for a special dinner, especially using the same yummy stuffing you made.

I love Jacques Pepin. He makes everything look easy :)

Pat @ Mille Fiori Favoriti said...

Removing the bones really elevates the chicken to a new level, Linda. It would be perfect for a special dinner, especially using the same yummy stuffing you made.

I love Jacques Pepin. He makes everything look easy :)

bellini said...

I have always wanted to do this Linda. But have never had the nerve, Thanks for the instruction.

Karen (Back Road Journal) said...

What a great tutorial...your chicken looks beautiful.

Jersey Girl Cooks said...

Love this and our tutorial! I will have to try it soon!

Unknown said...

I must try this you've given me courage. GREG

Claudia said...

Getting real here - if it took you 20 minutes - it would take me one hour. With some wine and some rock music. But oh my - what gorgeous results and I am loving that stuffing. So one of these winter days when the wind is blowing... I will try it!

Cathleen said...

OOh, what fantastic Thanksgiving ideas! I am probably going to celebrate American Thanksgiving because I don't think I can wait until next year!