Stuffed De-Boned Chicken Recipe

This stuffed de-boned chicken recipe shows how well a de-boned chicken presents and how easy it is to carve. Although the process is very labour intensive to begin with, it is well worth the effort.

Preparation Time: 45 min
Cooking time: 1½ hours
Preheat the oven to: 190°C (375 °F, Gas Mark 5)
No. of servings: 6


For the actual chicken

  • 1 chicken 1.5 - 2 kg (3 - 4 pounds) de-boned
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion peeled and finely chopped
  • 1 carrot peeled and finely chopped
  • 1 bay leaf
  • 400ml chicken stock
  • salt and pepper to taste

For the stuffing
  • 1 tablespoon butter
  • 1 small onion peeled and finely chopped
  • 250g (8 ounces) of pork sausage meat
  • 2 tablespoons fresh white bread crumbs
  • 1 small apple peeled and finely chopped
  • 1 teaspoon fresh sage chopped
  • 1 large egg
  • salt and pepper to taste

    Fresh watercress


To make the stuffing

  1. Melt the butter in a saucepan over medium heat.
  2. Gently fry the onions until soft.
  3. Mix the onions with the other stuffing ingredients.
  4. Season the stuffing.
To put the dish together
  1. Lay the de-boned chicken, skin side down on a chopping board.
  2. Arrange the stuffing down the middle of the de-boned chicken.
  3. Use a trussing needle to sew the chicken up and tie the end to make a neat parcel.
  4. Heat oil and butter in a large casserole until it foams.
  5. Brown the chicken on all sides and then remove it and reduce the heat.
  6. Add the onion and carrot and fry for 1 minute.
  7. Return the chicken to the casserole.
  8. Add the bay leaf and stock.
  9. Season to taste.
  10. Cover and bake in the pre-heated oven for 1½ hours.
  11. Remove the chicken and keep warm.
  12. Use the cooking liquid to make gravy as follows
  13. Remove the bay leaf and skim off any excess fat.
  14. Strain the liquid into a clean saucepan or liquidise.
  15. Boil rapidly to reduce and thicken. Transfer to gravy boat.
  16. Transfer chicken to serving platter, garnish with watercress.

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