Boneless Chicken w/Potato Stuffing

The technique for boning chicken is difficult at first, but after a few tries you’ll find it quick and easy.  And it’s an excellent presentation when you slice into the bird like a loaf.  A benefit is that the chicken’s cooked on it’s serving platter, so there will be less things to wash at the end of the night.  Additionally, the bones and fat can then be set aside for stock.

Ready for the oven

Boneless Chicken (serves 4 – 6)

Marinade

  • ¼ cup olive oil
  • Juice from 1 lemon
  • 1 tsp garlic powder
  • ½ tsp oregano or rosemary
  • ¼ tsp mustard powder
  • Salt & pepper to taste

Potato Stuffing

  • 3 large baking potatoes
  • 1 medium onion
  • 3 tbsp butter or olive oil
  • Salt & pepper to taste

Mix marinade in a medium bowl and coat the entire chicken. Let the chicken rest in the bowl while preparing the stuffing.

marinate

Vegetables in the stuffing should be partially cooked but still firm.  Peel, quarter and slice potatoes.  Melt butter over  low heat, add potatoes and cover.  Dice onion and, after 10 minutes, lightly mix in.  Cover the vegetables again and cook for an additional 10 minutes.  You could use regular bread stuffing.  A more exotic alternative would be a stuffing of ricotta cheese and partially sautéed zucchini.

mound

Mound the potatoes on a ceramic cooking platter.  Then cover completely with the boned chicken, slitting the loose skin beneath each thigh and threading through the opposite drumstick ends to ensure that the skin will stay in place during cooking.

cover

A boned chicken will cook faster than a regular chicken.  Place in a 350 oF oven and cook for 15 minutes per pound.  Baste at mid way and each subsequent 15 minutes.  The bird will be done when the skin is brown and crispy, and has pulled away from the bone at the drumstick and wing..

Let stand for 15 minutes after taking out of the oven.  This will allow the stuffing to absorb the cooking liquids.  Don’t worry about it getting cold – the ceramic platter will keep it warm.

Serve by removing the wings and thighs.  Then slice the bird down the middle and carve the breast into slices.

Pairings:  Basic green salad.  Broccoli, asparagus or brussels sprouts will all work well.  A light white — pino grigio — will go fine.

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2 Comments

Filed under Main Courses, Poultry

2 responses to “Boneless Chicken w/Potato Stuffing

  1. I have yet to try how to debone a chicken. I guess this take a lot of courage to do. But this looks really good.

    • tabledad

      It takes some practice but, once you get the hang of it, it’s fast and easy. Until then go slow and be carefule with the knife!

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