Do you know how to Roast chicken stuffed under the skin ?
One original way to stuff chicken is to make it under the poultry’s skin. This will perfume the flesh and chicken breast from the surface. Off course, this allows to stuff the chicken in the inside too. Here’s a recipe inspiration for a stuffed chicken with parsley, lemon, garlic and fresh sheep cheese with coated potatoes, and a Sauvignon sauce.
Ingredients: Roasted Chicken Stuffed Under the Skin
The sauvignon blanc can be sometime difficult to find, Amazon provides good linking to specialized wine retailers so you can order your wine easily.
- An organic chicken 1.5kg (about 3 lbs)
- 1 3/4 lbs (800 g) potatoes
- An organic sheep’s cheese
- 1 large organic yellow onion
- 3 cloves garlic, organic
- 1 bunch parsley
- 1 organic lemon
- 1 cup (250 ml) white wine
- 1 tbsp honey
- 2 tablespoons olive oil
- Salt and pepper.
Cooking method for Roasted Chicken Stuffed Under the Skin
Prepare the skin’s filling
Finely chop parsley and zest the lemon, finely chop or crush garlic, then mix all ingredients in a bowl.
Mix the cheese in the preparation by hand.
Add 1 tbsp of acacia honey and 1 tbsp olive oil.
Mix well and season with salt and pepper.
Stuff the chicken
Rinse chicken with cold water, then salt on all sides.
Peel off the skin starting from the rump and going to the thighs and upper thighs.
Stuff under the skin by spreading the filling between flesh and skin.
Close both ends of the chicken with toothpicks.
Prepare the garnish and sauce
Choose the smallest possible potatoes and wash without peeling them.
Cut the onion into thin slices.
Place onion and potatoes in a large baking dish.
Add wine and bay leaf. Salt and pepper.
Cook: chicken stuffed with herbs
Place the chicken in the center of the dish.
Pour a tbsp of oil on the skin and the lining.
Cover with an aluminium foil and bake in oven at 360°F (180°c) for 2 hours.
Uncover and roast at 210 degrees on all sides for 15 to 20 minutes.
Remove chicken from oven and keep warm.
Reduce the sauce and finish roasting the potatoes garnish at 410°F (210°c) for about 10 minutes.
I recommend that you drink the same wine you used to prepare the filling before baking. So let’s have a good Sauvignon Blanc (France, Chili, new Zealand… any country will be fine)
So, are your ready to stuff your next chicken under the skin?