Boudin Stuffed Boneless Roasted Chicken

Name: Boudin Stuffed Boneless Roasted Chicken
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Butter; 8 servings Cajun seasoning, to taste; 8 servings Cayenne pepper, to taste; 4 stalks celery; 8 servings White wine or chicken stock; 8 servings Cornstarch; 5 cloves garlic; 8 servings Smothered okra and tomatoes, for service, optional; 8 servings Olive oil; 118 milliliters chopped onion; 2 onions quartered and not peeled; 454 grams boudin, or an Italian sausage stuffing; 1 whole chicken; 8 servings Butterbeans, for service, optional

Boudin Stuffed Boneless Roasted Chicken is a gluten free main course. This recipe serves 8. One portion of this dish contains roughly 31g of protein, 49g of fat, and a total of 631 calories. From preparation to the plate, this recipe takes around 5 hours and 15 minutes. A mixture of cayenne pepper, smothered okran and tomatoes, cajun seasoning, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Starting from backbone remove all bones except for maybe the tips of the wings. Reserve bones.

Ingredients you will need

Chicken Wings

To a medium saucepan over medium-high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the vegetables and saute until onions are translucent. Next add the chicken bones and cover with water by about 1 to 2 inches. Bring the mixture to a boil. Once at a boil, reduce the heat and continue to simmer for about 3 to 4 hours, skimming the top as necessary. Next, remove the saucepan from the heat and strain. Either allow the stock to cool down and refrigerate or keep warm until needed.

Ingredients you will need

Chicken Bones

Vegetable

Olive Oil

Onion

Stock

Water

Equipment you will use

Sauce Pan

Stuff boudin mixture into the chicken and sew back together to reform chicken shape.

Ingredients you will need

Whole Chicken

Place chopped onion in bottom drip pan of a 2 piece roasting pan.

Ingredients you will need

Onion

Equipment you will use

Roasting Pan

Place the chicken, breast-side up, in the roasting pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Roasting Pan

Place a small piece of butter under the skin on each chicken breast. Season chicken well with Cajun seasoning and cayenne pepper.

Ingredients you will need

Cayenne Pepper

Chicken Breast

Whole Chicken

Butter

Place in oven covered at 375 degrees F for about 45 minutes, then uncover and cook an additional 15 to 30 minutes. Deglaze drip pan with white wine or chicken stock and reduce.

Ingredients you will need

Chicken Stock

White Wine

Equipment you will use

Oven

Frying Pan

Pour into strained chicken stock. In a small bowl combine 1 tablespoon cornstarch with 3 tablespoons cold water and whisk until combined.

Ingredients you will need

Chicken Stock

Corn Starch

Water

Equipment you will use

Whisk

Bowl

Whisk the cornstarch slurry into the stock mixture and bring to a boil, allowing the sauce to thicken. If the sauce is too thin, add more cornstarch slurry. If it's too thick, add more water. After chicken has rested, top with the gravy and serve with a side of smothered okra, tomatoes and butterbeans, if desired.

Ingredients you will need

Corn Starch

Tomato