Deboned Stuffed Chicken
Categories : Main Dishes
Ingredients
- 1 Whole Chicken Quality Poultry
- 1/4 Cup Grace White Vinegar
- 2 Tbsp Grace Vegetable Oil
- 2 Tbsp Malher Chicken Consome
- 1 Tsp Malher Chicken Consome
- 1 Tsp Malher Garlic Powder
Stuffing
- 2 Tb Spoon Butter
- 1/2 Cup Chopped Onion Small Onion
- 1/2 Cup Chopped Sweet Pepper Small Pepper
- 2 Cups Breadcrumbs
- 1/2 Cup Water
Seasonings
- Grace Soy Sauce To Taste
- 1/2 Pack Malher Garlic Powder
- 3 Tbsp Malher Chicken Consome
Instructions
- Using A Very Sharp Knife Make A Slit Down The Back Of The Chicken.
- Moving The Knife Skillfully Along And Close To The Bone As Possible, Remove The Flesh Without Damaging The Skin.
- Remove The Bone From The Upper Part Of The Wing.
- Do Not Remove Lower Bones.
- Continue To Cut Along Boney Framework.
- Do Not Damage The Flesh. Remove Leg Bones. Leave The Tip On.
- The Framework Should Be Taken Out Whole.
- Wash And Season Chicken.
- Fill Chicken With Stuffing And Sew Up.
- Fold Back Wing Bones.
- Base With Grace Coconut Oil And Bake.
- Baking Temp. 350 F. Bake Approximately 1 Hour Or Until When Fork Is Inserted Into Flesh No Liquid Runs Out.
To Prepare Stuffing
- Melt Butter In Skillet.
- Saute The Onions And Sweet Pepper.
- Add Bread Crumbs To Sauted Vegetables.
- Stir In Stock And Add Seasonings, Mix Well, Remove The Heat.
