Inspired by a Neil Perry chicken dish where he used a whole organic chicken with the bones removed, I set about learning how to debone a chicken and creating this dish. I used the herbs I had growing in the garden, some frozen wholegrain breadrolls for crumbs and some apples we’d bought near Stanthorpe. We had bought a whole case of new season apples while on a day trip to the country and I was keen to use them in the recipe. The result was fantastic - a delicious dish!
Preheat oven to 200 C.
De-bone the chicken keeping the flesh in one piece. ( I found a plethora of videos on Youtube which showed me how to do this – you’ll need a sharp boning knife)
Use a blender to chop the onion and the herbs. Add the fresh wholegrain breadcrumbs, the egg, the olive oil, milk, sultanas. Place the mixture in a bowl.
Add the chopped and grated apple and salt and pepper.
Spread the stuffing on the boned chicken. Roll up and truss with cook’s string.
Place on olive oil in a baking dish, rubbing the surface of the chicken skin with olive oil. Season with salf and pepper.
Bake for 45 mins to an hour or until cooked through. (Note that a boned chicken cooks more quickly than one with bones)
When cooked allow to sit for 5 minutes or so before removing the string.
Serve with baked potato, gravy and sweet potato and green beans.
You can roast the pototoes in with the chicken. They will take 30 mins or so. the chicken bones can be used to make a chicken stock.
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