How to Cook a Boneless Chicken Roast With Apricot & Herb Stuffing
by John deCaux in Cooking > BBQ & Grilling
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How to Cook a Boneless Chicken Roast With Apricot & Herb Stuffing
The meat is tender and juicy and that stuffing is pack full of flavor.
Deboning a chicken takes a little while but the end result is worth it.
Ingredients
- Whole Chicken
- Pine Nuts
- Rosemary
- Thyme
- Sage
- Parsley
- Onion Powder
- 2 Garlic Cloves
- Marjoram
- Salt and Pepper
N Pan Over Low Heat Roast the Pine Nuts.
Once roasted roughly chop.
Add to a bowl.
Next the Herbs.
Roughly chop a sprig of rosemary.
Then an add fresh thyme.
Roughly chop Sage.
Then roughly chop parsley.
Finely Chop Two Cloves of Garlic.
Next, roughly chop a cup of dried apricots.
To the Bowl Add Half a Table Spoon of Onion Powder.
Then a table spoon of marjoram
Season with salt and pepper.
Next Add 100g of Danish Feta.
Add a little olive oil.
Then finally two table spoons of bread crumbs.
Thoroughly mix the stuffing together.
Set to one side.
Next We Need to Debone the Chicken.
Start by cutting down each side of the spine with a pair of kitchen scissors.
Next, remove the wings.
Cut down the inside of the breast bone, lay the chicken out flat.
Then Remove the Breast and the Ribs.
Next, remove the bone of the thigh.
Repeat on the other side.
Now cut around the thigh bone and remove.
To Remove the Leg Bone Cut Around the Bottom of the Leg.
Push the leg bone up and cut around before removing it.
Repeat again on the other side.
Now the chicken has been deboned, lay it out flat.
Spoon the Stuffing Mixture Into the Centre.
Fold the edges of the chicken.
Tie One End First Before Threading Through Another Piece of String Length Ways.
Tie the chicken at the other end.
Next tie the string we laid out length ways.
Finish it off by tying where ever it needs extra support.
This chicken is ready to be roasted.
Light a Chimney of Charcoal.
Add your choice of wood, I’m using some apple wood.
You’re Aiming for a Temp of 355f or 180c.
Place the chicken opposite the charcoal.
I’m cooking this in a tray because I want to use the juices for a nice gravy.
Cover With the Lid and Cook for an Hour or Until the Chicken Reads a Temp of 167f or 77c.
Take It Off the Heat and Transfer It to a Plate to Let It Rest While We Make the Gravy.
Place the Pan Over a Medium and Add a Cup of Water.
Then to help it thicken up to add a table spoon of corn flour.
Whisk and bring to the boil.
Once it has thicken and had time to cook out the flour taste its time slice into our chicken.
Make Sure to Remove the String Before Slicing.
There You Have It! a Boneless Roast Chicken With Apricot and Herb Stuffing.
The meat is tender and juicy and that stuffing is pack full of flavor.