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
Onion diced fine
Celery diced fine
Mushrooms sliced fine
Parsley rough chopped
Thin slice salami
Assorted root vegtables to be added during roasting
Cotton butchers twine
Step 2: Making the Stuffing
Begin by sauteing the onion, celery and mushrooms in butter until they just begin to turn brown. Turn off the heat, add the parsley and lightly season the mixture. I say lightly because their will be more opportunities to season in future steps. You can always add more seasoning. It's really hard to take it out.
Step 3: Season Your and Stuff Your Bird
While your saute mixture is cooking and cooling, you can begin seasoning and stuffing your bird. Sprinkle the inside with salt, pepper and rosemary. Distribute the raisins and line the cavity with Salami. Finish stuffing with the mushroom mixture.
Step 4: Tying Up Your Bird
Gather the sides of the bird and overlap. Tuck any meat or stuffing back into the bird. Make a nice chicken package.
Step 5: The Knot and the Tie
With your butchers twine make a slip knot and place over the neck end of the bird. Tighten down snugly. Loop the twine down around the bird and cross over the top string to make a bind. Continue down the bird with the twine, keeping the package together and tight. Tie the twine off on the last turn.
Step 6: Brown the Bird
Heat a large oven proof pan and add a nice knob of butter. When the butter is melted and sizzling, add the stuffed chicken and brown on all sides. Give a good browning as this will help the skin get crisp and flavorful.
Step 7: Deglaze and Roast
While the chicken is browning, turn on the oven to 400F (240C). Add a few root vegetables (potatoes, onions, carrots) to the pan and deglaze with about 3/4 cup(175ml) chicken stock. Put the chicken into the hot oven and roast until the internal temperature gets to 160F (71C). It will take about 45 minutes to an hour. Use a thermometer to be sure it's done. Pull the cooked chicken from the oven and let it rest for 10 minutes. This allows the juices to redistribute throughout the chicken, and gives you a chance to work on the sauce.
Step 8: The Sauce
The sauce is the big finish to the dish. The sauce intensifies all the elements of the dish adding more flavor and moisture. First, drain off most of the fat. To much fat will make your sauce greasy. Keep all the crispy bits on the bottom of the pan. This is the base of your sauce. It is called the fond'''. Heat the pan until it begins to sizzle, deglaze with 1/2 cup (120ml) white wine, and 1/2 cup (120ml) chicken stock. Start stirring and pulling up the fond from the bottom of the pan. Season to taste with salt and pepper. Allow to simmer on very low heat while you slice the chicken.
Step 9: Slicing and Finishing
Using your utility shears, cut the twine off of the chicken and discard. Pull the drumstick and wing bones out. They will come out very easily. Starting at the head, make portion cuts down the chicken. Now you can see all your hard work. Place the chicken on warm plates with the roasted vegetables and anything else on your menu. Turn up the heat on the sauce because it's time to finish!
Step 10: Finish!
When the pan sauce comes to a hard boil, turn off the heat and quickly stir in a good size knob of cold butter. When it is melted, give it a taste and season if need be. Spoon over chicken and serve. Bon Appetit!
marcia.mattos.9 made it!