Boiled Stuffed And Roasted Chicken Food

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.

ROAST STUFFED CHICKEN

Steps:

• Heat oven to 325°F.
• Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
• Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
• Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

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).

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.

ROASTED BOILED CHICKEN

Steps:

• 1 Tuck the wing tips behind the back. Place the chicken in a large pot and add cold water to cover. Bring the liquid to a simmer and cook 10 minutes. Skim off the foam with a large spoon. 2 Add the carrot, celery, onion, parsley, and salt to taste. Cook over medium-low heat until the chicken is tender when pierced with a fork in the thickest part of the thigh and the juices run clear, about 45 minutes. Remove the chicken from the pot. (You can add more ingredients, such as meat or chicken trimmings, to the broth and cook it for another 60 minutes or so. Strain and refrigerate the broth or freeze for soups or other uses.) 3 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a large baking pan. 4 On a plate, mix the bread crumbs, cheese, oregano, olive oil, lemon juice, and salt and pepper to taste. 5 With heavy kitchen shears, cut the chicken into serving pieces. Dip the chicken in the crumbs, patting them to adhere. Place the chicken in the prepared baking pan. 6 Bake 30 minutes or until the crust is browned and crisp. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.