Stuffed Boned Chicken

I want to call it de-boned, but apparently “boned” is the way to say it. My friend, Doreen invited me over last week to show me how to bone a chicken. Removing the rib cage from a chicken is not for the faint of heart and takes a bit of time, but all the work is done ahead and you may actually be able to put up your feet before dinner. I am posting Doreen’s recipe today and should really call it Almost Boneless Stuffed Chicken, since we left the bones in the wings. We each did two and I would suggest that once you are in the mess, you may as well. You can freeze both or cook one and freeze one.

Ingredients:

2 whole fresh chickens (3-5 lbs)

Seasoning:
1 Tbsp salt
1 ½ tsp ginger
1 Tbsp flour

Stuffing:
8 cups cubed bread crumbs
1 tsp salt
¼ tsp pepper
1 tsp dried sage
½ chopped onion
¼ cup diced celery (optional)
1/4 cup butter
1 cup chicken broth


Method:

1. Prepare stuffing by cooking onions (and celery) in butter until soft. Mix all ingredients and set aside to cool.
2. Remove rib cage and leg bones from chicken.
   Pictures and instructions are on my blog.
   There are a number of online videos you can check out as well. I have linked two:
   http://www.videojug.com/film/how-to-de-bone-a-chicken
   http://www.youtube.com/watch?v=Qe4qSPojwtw
3. Once you have boned the chicken, lay it skin down on a working surface. Sprinkle lightly with some of the seasoning (mixing the ingredients called for)
4. Beginning at tail end, sew up half way.
5. Stuff with filling and continue sewing, folding flap from around neck over to sew shut.
6. Rub outside of chicken with a little oil and the rest of the seasoning.
7. Lay, breast side down, in roasting pan. ( I like the old black, speckled pan)
8. Bake uncovered for 30 minutes at 375 F.
9. Cover, reduce heat to 325 F and bake another 1 - 1 ½ hours, depending on size of chicken. (1/2 hour per pound total) I added carrots in the last half hour, then snap peas and frozen cranberries for the last 10 minutes.
10. Remove from oven and place on serving platter. Cover and let sit 10 minutes. If you wish to serve it with gravy for mashed potatoes, mix 1 Tbsp flour and 1 cup water in a covered container and stir into drippings in pan, stirring and bringing it to a boil.
    
    
    Note: If you are preparing a chicken for a later day, freeze uncooked stuffed chicken immediately and later thaw in fridge overnight

BBQ Chicken on a Can

Now that summer is all but over . . you may think about putting your grill away. . .but if you have a covered gas grill . . . try barbecuing chicken the easy way. Beer can chicken has been around for awhile but if you don't drink beer . . .there is a chance you haven't tried this easy recipe.

What ever you use to steam your chicken from the inside is really beside the point.
You can use beer with no alcohol, cola. . or put chicken broth in the can too.

If you are starting with a full can. . empty it down to 2/3 full. Use a can opener to put additional holes in the top of the can.

Rinse and dry your chicken inside and out.

Sprinkle it liberally with Cajun seasoning or seasoning salt if you don't want it spicy. .. inside and out.

I purchased a rack to set my can on . .to stabilize the whole chicken.. . but you can simply put your can on a older metal pie plate or square pan.

Preheat your grill to 350 F. If possible. . .leave the center burner off and turn on the outer burners. If you can't do this. . .preheat one side and set your chicken on the other side. . and turn your chicken occasionally.

Set your chicken on the can. .firmly.

Put your chicken on the grill. . . close the cover. .and cook it about one hour. Test to make sure it is done by piercing the thigh . .juices should run clear. The thigh should be tender and easily twisted in its socket. If it is the first time you are making it on your grill .. depending on the size of your chicken. . .leave additional time ..the chicken can sit with foil on it for awhile before cutting it up and be kept warm in the oven while your side dishes finish. I'd rather be waiting for my side dishes to finish than be waiting for the chicken to be done.

Remove the chicken from the grill . ..you'll need to use clean pot holders. . .. Be careful. The remaining broth in the can is very hot. You may want to use some paper towels with your pot holders. .it can be a bit messy. Leave the pan on the grill for now. .just lift the chicken off the can.

Cover with foil a few minutes. .and cut it into serving pieces.