Boned Stuffed Chicken With Veal And Pistachios Recipes

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.

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

STUFFED AND ROASTED BONE-IN VEAL BREAST

Steps:

• Cut a pocket in veal breast, or ask your butcher to do it for you. Season pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to reach room temperature.
• In a skillet melt butter over medium-high heat. Add onion and celery and saute until onion is tender and golden. In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock. Season with salt and pepper; mix well. Stuffing should be fairly wet; add a little more chicken stock if needed.
• Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly. Use a trussing needle and string to sew up pocket. Season roast on all sides with salt and pepper and liberally sprinkle top with paprika. Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top with 1/2 cup chicken stock every 45 minutes.
• Remove roast to a carving board and let sit, loosely covered, 15 minutes while you prepare sauce. Set roasting pan over medium-high heat and add remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If desired, thicken sauce with arrowroot or butter, or leave as is. Cut center portion of veal breast along chine bone separations into 6 servings. Spoon gravy over each portion.

BONED STUFFED CHICKEN WITH VEAL AND PISTACHIOS

Steps:

• Clean and wash the chicken, and cut off the wing tips and leg ends to make the removal of the skin possible. Singe the chicken over a flame to loosen the skin from the flesh. Carefully pull the skin right off, as though undressing the chicken, taking care not to tear it, starting from the neck and pulling it off the legs last. It will come right off with the occasional help of a pointed knife. Wash the skin, turn it right side out, and put it aside.
• Cut the skinned chicken into quarters, put them in a saucepan, and cover with water. Add 2 tablespoons of the oil, season with salt and pepper, bring to the boil, and simmer gently until the chicken is very tender-about 30-45 minutes. Remove from the heat and let it cool in the stock. Drain and keep the stock.
• Bone the chicken, discarding nerves and tendons, and grind or chop the meat finely. Put it in a large bowl, mix in the ground veal, and season with salt and pepper. Knead very well, then add the pistachio nuts and work them into the mixture.
• Using a needle and strong thread, sew up all but the largest vent in the chicken skin and darn any holes. Stuff the skin carefully with the chicken-and-veal mixture, and re-form as nearly as possible in its original shape. Sew the opening tightly.
• Heat the remaining oil in a large pan, put in the stuffed chicken, and turn to brown it lightly all over. Add the lemon juice and about half a ladle of the stock. Simmer gently, covered, for about 1 hour, turning the chicken over, and adding more stock, half a ladle at a time, if it becomes dry. At the end of the cooking time, the veal should be well cooked and almost blended with the chicken, and the sauce much reduced. Remove from the heat and allow to cool overnight in its own sauce.
• Serve cold. Traditionally, the chicken is served already cut in thick slices, but I think it looks rather beautiful with its subdued boneless shape, served whole and sliced at the table.
• A version said to be for lazy cooks is just as delicious, though not as dramatic. Cook the chicken as in the recipe for sofrito (page 213), adding just a pinch of turmeric or none at all. When cool, skin it and remove the bones and tendons. Grind or chop the flesh and mix it with the ground veal, 1 egg, and a handful of chopped pistachios. Knead thoroughly and roll into a thick sausage shape. Sauté in 2 tablespoons hot oil, turning it until golden all over. Add water, a little at a time, as it becomes absorbed, and simmer gently, covered, until well cooked, turning it over once. Allow to cool in its sauce for several hours before serving. Serve cut in slices.

BONELESS CHICKEN STUFFED ROAST

Steps:

• 1. Pat dry a whole chicken. Note: this method can be done with any bird at all. Think of this game changer for your Holiday turkeys!
• 2. Pepin can show you how easy it is here:https://www.youtube.com/watch?v=Ku5p1CcGn70
• 3. After the bird is boneless, sprinkle generously with salt and pepper.
• 4. Stuff the bird with your favorite stuffing. I LOVE Freda's stuffing! (Just like Grandmas) ;)https://www.justapinch.com/recipes/main-course/chicken/moms-classic-stuffing-by-freda.html?p=7
• 5. Preheat oven to 400 degrees. While you wait, it is a good time to tie up your bird with the stuffing inside.
• 6. I also put about 1/4 cup butter in a large frying pan, get it hot and brown the bird for color and flavor. SAVE the juices in the pan! You will make a pan gravy with this later. Then put it in a roasting pan along with potatoes, carrots and onion. The amount is up to you.
• 7. Roast your bird until internal temp reaches 160 degrees. Take the temp near a meaty area in both the thigh and a breast.
• 8. Let the bird rest on your cutting board while you make the pan gravy. Reserve the vegetables in a bowl to serve along side of the meat.
• 9. FOR PAN GRAVY: Take the pan you browned the bird in and add a cup of chicken stock and about 1/4 to 1/2 cup Sherry. Whisk to release the fond (brown bits) on the pan. This is where the flavor is! Let it reduce just a bit, and in a small glass jar or bowl, add about 2 Tablespoons corn starch and a little water. Mix until it is liquid. Add this SLOWLY to your pan gravy and whisk constantly. You can also add a bit of browning sauce if you would like a bit more color if the fond is too blonde for you. Add salt and pepper to taste.
• 10. By the time the pan gravy is done, the bird can be carved into beautiful slices exposing the stuffing and chicken meat. Completely void of bones!
• 11. Pour pan gravy over individual slices of the stuffed roast. Enjoy!

PISTACHIO AND HERB STUFFED CHICKEN BREASTS

Steps:

• Combine lemon rind and juice, basil, mint, nuts, garlic, 1/2 cup cheese and oil in a blender or food processor. Pulse until a paste is formed, stir frequently.
• Preheat oven to 350 degrees. Line a baking sheet with foil and place chicken on sheet. Carefully lift the skin of a chicken breast and insert a lemon slice. Add 1 generous tablespoon herb paste on top of lemon slice.
• Gently push on top of skin to distribute paste over breast. Sprinkle stuffed breasts with parmesan cheese. Bake chicken for 30 minutes, or until juices run clear. It may take longer to cook depending on the size of the breasts.

FLORENTINE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
• Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
• Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.