Boudin-Stuffed Boneless Roasted Chicken
Recipe provided by Chad Robertson
- Difficulty: Intermediate
- Servings: 6 to 8
- Total Time: 5 hours 15 minutes
- Preparation: 45 minutes
- Resting Time: 10 minutes
- Cooking Time: 4 hours 20 minutes
Ingredients
- Whole Chicken: 1 whole chicken
- Stock: Olive oil; 2 onions, quartered with skins on; 5 garlic cloves; 4 celery stalks
- Stuffed Chicken: 1 pound boudin or Italian sausage stuffing; 1/2 cup chopped onion; Butter; Cajun seasoning, as desired; Cayenne pepper, to taste; White wine or chicken stock; Cornstarch; Optional for serving: smothered okra and tomatoes; butterbeans
Instructions
- Preheat the oven to 375F and ignite your culinary adventure with this irresistible dish.
- Debone the chicken meticulously from the backbone, keeping wing tips if desired. Reserve the bones for rich flavor.
- Craft homemade stock: Heat 2-3 tablespoons olive oil in a saucepan over medium-high. Saut quartered onions, garlic, and celery until onions turn translucent. Add bones, cover with 1-2 inches water, boil, then simmer 3-4 hours, skimming impurities. Strain, cool, and reserve.
- Stuff the chicken generously with boudin, sew to reshape. Layer chopped onions in a two-piece roasting pan's drip tray. Place chicken breast-up on rack, slip butter under breast skin, and season boldly with Cajun spices and cayenne. Cover and roast 45 minutes at 375F, then uncover for 15-30 minutes until golden and juicy.
- Deglaze drip tray with wine or stock, reduce, and blend into strained stock. Mix 1 tablespoon cornstarch with 3 tablespoons cold water for slurry; whisk in, boil to thicken gravy. Tweak with more slurry or water for perfection.
- Rest chicken 10 minutes, then slice and lavish with velvety gravy. Elevate with smothered okra-tomatoes and butterbeans for a soul-warming feast that'll have everyone craving seconds.
