Now you have a boneless chicken, this is the process for stuffing, tying and roasting it. You can stuff your chicken with almost anything and I have only included this recipe as an example. Let your creativity and personal taste dictate your culinary creation. There are some guidelines though. Make sure your ingredients have some moisture. Firm but not wet. If they are too dry they will draw the moisture from the meat and make it dry. Too wet and they are hard to handle and tend to come out of the bird. Don't overstuff your bird. It makes it harder to handle and longer to cook, again drying out the meat.

Step 1: Ingredients and Tools

Boneless chicken
Onion diced fine
Celery diced fine
Mushrooms sliced fine
Parsley rough chopped
Thin slice salami
White wine
Chicken Stock
Assorted root vegtables to be added during roasting

Utility shears
Chef knife
Cotton butchers twine
<p>I did a stuff boneless chicken keeping a full format..I just kept the tips of bone of thighs and wings to keep a full format of chinken, only making a seam on the back of the chicken, </p><p>whole chicken including the thighs are stuffed with green olives onion, green peas , corn, cheese and han</p><p>I made to sell .. what it would cost for me to sell on market</p>
Oh boy, that looks <em>good</em>! *Homer Simpson drool*<br/><br/>
You should enter this in the BBQ contest.
Drool and quivering chin but that looks great!!!
Nice, is that a chicken foot on the right. Tasty!

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