Boiled Stuffed And Roasted Chicken Recipes

STUFFED AND ROASTED CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Salt the cavity of the chicken. Using about half the butter, liberally butter each slice of bread and cover with sage leaves, pressing leaves into butter. Add one or two oysters to each slice, roll slices up and thrust into cavity, packing tightly.
• Truss the bird and place on a rack in a shallow roasting pan. Melt remaining butter in wine. Place bird in oven and cook 45 minutes, basting three times with butter and wine mixture. Reduce heat to 350 degrees and continue roasting an additional 15 minutes. Remove bird from oven and set aside to rest for 15 minutes or so before serving. Cooking time will vary depending on size of bird. Count on an hour or more. Chicken is done when leg juices run clear yellow when pierced with a fork.
• Collect juices in the roasting pan. Skim off excess fat. Just before serving, bring juices to a boil and add Worcestershire sauce. Serve the bird on a platter and pass juices separately in a gravy boat.

SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR BEGINNERS)

Steps:

• Preheat oven to 400°F.
• Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
• Add hot water and butter; stir to mix.
• Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
• Check inside the chicken for giblets, remove and set aside.
• Rinse chicken inside and out with cold running water.
• Dry thoroughly inside and out with paper towel.
• Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
• Place chicken in a roaster.
• Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
• If necessary secure the neck skin with a pick.
• Take a length of kitchen string and tie the ends of the legs as close together as possible.
• Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
• Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
• Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
• If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
• Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
• Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
• At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
• If the juice is not yet clear, roast a little longer and check again.
• Once the chicken is well browned, remove to platter, cover with foil and let rest.
• In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
• Remove to strainer, reserving liquid.
• Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
• Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
• Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
• (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
• Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.

BOILED STUFFED CHICKEN (POULE FARCIE PAYSANNE)

Steps:

• Grind or process the first 16 ingredients fairly coarsely, then measure.
• For each 2 cups, add salt& pepper and egg.
• Mix well.
• Stuff and sew up the prepared bird.
• Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni.
• Cover generously with cold water and bring to a boil.
• Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird).
• Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.
• tie the ends securely and cook alongside the bird.
• When the bird is cooked, take it out carefully, draining well.
• Put it in a roasting pan with a little fat underneath and some smeared over the breast.
• Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking.
• Remove.
• Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce.
• (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).

BOUDIN STUFFED BONELESS ROASTED CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Starting from backbone remove all bones except for maybe the tips of the wings. Reserve bones.
• For the chicken stock:
• To a medium saucepan over medium-high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the vegetables and saute until onions are translucent. Next add the chicken bones and cover with water by about 1 to 2 inches. Bring the mixture to a boil. Once at a boil, reduce the heat and continue to simmer for about 3 to 4 hours, skimming the top as necessary. Next, remove the saucepan from the heat and strain. Either allow the stock to cool down and refrigerate or keep warm until needed.
• For the stuffed chicken:
• Stuff boudin mixture into the chicken and sew back together to reform chicken shape. Place chopped onion in bottom drip pan of a 2 piece roasting pan. Place the chicken, breast-side up, in the roasting pan. Place a small piece of butter under the skin on each chicken breast. Season chicken well with Cajun seasoning and cayenne pepper. Place in oven covered at 375 degrees F for about 45 minutes, then uncover and cook an additional 15 to 30 minutes. Deglaze drip pan with white wine or chicken stock and reduce. Pour into strained chicken stock. In a small bowl combine 1 tablespoon cornstarch with 3 tablespoons cold water and whisk until combined. Whisk the cornstarch slurry into the stock mixture and bring to a boil, allowing the sauce to thicken. If the sauce is too thin, add more cornstarch slurry. If it's too thick, add more water. After chicken has rested, top with the gravy and serve with a side of smothered okra, tomatoes and butterbeans, if desired.

BOILED, STUFFED AND ROASTED CHICKEN

Steps:

• Clean the chicken and place in a deep saucepan and cover with water.
• Add salt, pepper and butter.
• Bring to the boil skimming away any scum.
• Simmer in the water for about 3/4 hr, or until nearly tender.
• Allow to cool a little.
• Stuffing.
• Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
• In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
• Mix the meat, nuts and rice and taste for seasoning.
• Stuff the chicken tightly with this mixture and secure with a skewer.
• Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.

ONION-HERB STUFFED ROASTED CHICKEN

Steps:

• Preheat oven to 325.
• Brush the bottom of an 8X11 glass baking dish with 1 tablespoon of the oil.
• Rinse chicken thoroughly, inside and out, then pat dry with a paper towel.
• Rub the chicken with remaining oil, salt and pepper, and place in baking dish, breast side up.
• Run your fingers underneath the skin, and place 1/2 tablespoon of butter on each breast, and under the skin.
• Chop onion into chunks, and slice lemon in half and then each half into fours.
• Stuff half of the onions and lemons, all of the garlic, the remaining butter, and one sprig of rosemary into the cavity. Close the opening with the toothpics.
• Tuck the wings back and under the chicken. Arrange the remaining onions, lemon, and rosemary in the pan surrounding the chicken.
• Sprinkle the chicken with the chicken seasoning.
• Bake for 30 minutes, per pound. Baste every 30 minutes.

BOILED CHICKEN

Steps:

• Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.

STUFFED & ROLLED ROAST CHICKEN

Steps:

• Preheat oven to 180degC. Place your boned chicken skin side down on a work surface.
• In a bowl combine the crumbs, olives and sour cream.
• Spread the eggplant slices evenly over the chicken and press the breadcrumb mixture on top.
• Lay the prosciutto slices over the top, followed by the sundried tomato.
• Form a log with the fetta and parsley and put it down the centre of the chicken.
• Roll the chicken to form a big log (basically fold in half), tuck in the ends and secure with wooden skewers.
• Tie the chicken with string to ensure the shape is even, brush with olive oil and place in a baking tray seam side down.
• Bake for 1 hour, cool and place in the fridge.
• Serve sliced on a platter.