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.
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