Friday, March 26, 2010

Bird eats bird - boneless filled chicken

The process of preparing a boneless chicken is tricky and time consuming, but is getting easier by practice. I made a stuffed bird the other day, and has called the dish "Bird eats bird" as it is chicken filled with chicken.

I have described how to remove all bones from a chicken here on Enjoy Food & Travel. It is takes a little time, but when you succeed (and you will), keeping the skin intact, you can make the most delicious filled roulades.

Bird eats bird (serves 4)

To make this you'll need:

One chicken, deboned with skin
300 grams chicken meat, ground
1 egg, beaten
4-5 cloves garlic, finely minced
1/2 fine wheat roll, crumbed
2-3 tbsp red pesto
1-2 tsp salt
1 tbsp Herbes de Provence
Olive oil
Additional herbs salt & pepper

Beat the egg in a small bowl. Add garlic, ground chicken, bread crumbs (soaked in milk), red pesto, salt and herbs. Mix well. Allow to infuse in the refrigerator for one hour.

Spread the chicken out. Press filling in the open cavities. Roll the chicken and place in tin foil. Press to make the roulade stick. Place in the fridge to rest for another hour.

Oil a low baking tin. Place roulade in it, pour over oil, salt, pepper and herbs. Place in a low oven (100 C / 215F) for 5-6 hours. If there is excess filling (and there should be), use it to make small tasty Italian meatballs.

Serve it with oven baked vegetables, dauphinois potatoes and a good gravy.

Different ways to prepare a chicken roulade

Fillings for a good chicken roulade - see story here

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