VEGETABLE STUFFED BONELESS CHICKEN

VEGETABLE VEGETABLE

STUFFED BonelessChickenBonelessChicken STUFFED By Nellie Palmer

INGREDIENTS: • One whole chicken–deboned • 1/2 cup each diced red, green and yellow peppers • 1/2 cup diced yellow squash or one medium squash • 1/2 cup diced zucchini or one medium zucchini • 1/2 cup diced mushrooms • 1/2 cup diced onion • 1 tbsp minced garlic • Olive oil • Fresh rosemary • 1 tbsp cumin • 1 tbsp paprika • Salt and pepper • Butcher twine DIRECTIONS:  Sauté all of the diced vegetables and garlic in olive oil, seasoned with thyme, rosemary, paprika, salt and pepper. Wash and dry the chicken. Rub entire chicken with salt and pepper.  Place sautéed vegetables inside chicken cavity. Fold skin over and lace the cavity closed.  Rub outside of the chicken with olive oil, paprika, cumin and rosemary. If you want a spicy outer crust, add some cayenne to the rub.  Place the chicken on a roasting pan with a rack.  Roast at 350° for approx. 90 minutes until stuffing reaches 165º and chicken is cooked through.

DEBONING A WHOLE CHICKEN

Using a sharp paring knife, start by removing the wishbone, this makes it much easier to separate the breast meat from the bones. Separate the wing from the body at the joint but leave the rest of the wing bones intact. Carefully work your way around the chicken with the tip of the knife pointed inward toward the chicken so you don’t puncture the skin. (If you do puncture the skin don’t get too upset. You can use some meat to cover the hole or seal it with a toothpick.)

Separate the thigh from the body at the thigh joint, then scrape the meat away from the bone.

Use a heavy chef’s knife to break the leg at the ankle and pull out the bones. Season the chicken inside and out before stuffing. Use this QR Code to watch a video on deboning a whole chicken without cutting the skin.