The photo above is really a duck, but this
recipe is for chicken. It is so good and so cool to serve to your
friends, because you just slice it and serve. In fact if you don't
tell them that it is boneless and just start slicing - they will
be very surprised. The taste is great, but the first time don't
over do the peppers and chili unless you really like it hot.
Left-overs the next day are really a surprise, because the
jalapeno's seem to get hotter!
I usually make two chickens for guests -
one hot and one not. I have to confess that deboning a whole
chicken is a gruesome challenge, so my husband does that for me.
(he's so sweet)
A deboned stuff chicken is very economical
to serve because with the bones taken out, stuffed poultry can be
served in slices, thus it feeds twice as many people and wastes no
- 1 whole boneless chicken
how to debone poultry)
- 1 loaf Corn Bread
- 1/2 cup (1 stick) butter
- 1 Small red onion (or your favorite onion)
- 3 sticks celery
- 1 teaspoon basil
- Salt and pepper to taste
- 1 teaspoon garlic
- 1 teaspoon oregano
- 1/4 to 1/2 teaspoon chili powder (how hot
you want it?)
- 1 egg
- 1/3 to 1/2 cup corn
- 1/4 cup jalapeno peppers, chopped (use less
if you don't want it too hot, I use more)
Stuffing: Bake corn bread ahead of time
and let cool. I use a gluten free corn bread mix and let it
slightly over cook.
In a sauce pan melt butter over low heat. Chop
onions and celery in small pieces, place in big mixing bowl. Add
egg, salt, pepper, garlic, oregano, chili powder, and corn. Add
melted butter and mix together. Chop up jalapeno peppers and add
to mixture and stir well.
Chop up cornbread into little cubes (or
crumble) add to mixture.
Chicken: Buy a plump chicken and
completely debone according to directions
here). Stuff chicken with mixture until it has regained its
normal shape and is about two thirds of its former size. During
cooking the bird will shrink and the stuffing will expand. Tie the
openings of the chicken closed and place in a baking dish. Rub a
little melted butter on the chicken and then place foil on top and
form around top of dish rather tightly.
Bake at 375 degrees for about 2 hours depending
on the size of the bird and thickness of the meat. Use a meat
thermometer through the thickest meat flesh to make sure it is
done. Under-cooked chicken is not good! Baste occasionally with
drippings. Take foil off the last 15 or 20 minutes to give it a
nice browned skin.
Gravy: The drippings from this bird
will be very flavorful and make great gravy. Taste your gravy
before you add any seasoning, as it may not need any. Take
drippings from the pan and place in a sauce pan. At a high heat
while stirring add a mixture of 1/2 tablespoon corn starch and 1/4
cup water to drippings. It should start to thicken. Lower heat to
very low simmer.
Serve: Take the chicken on a plater to
the table and slice for your guests. You can dress it up by
placing red potatoes, parsley sprigs, and big steamed mushrooms
around the chicken on the plater.
- You found this recipe on 1st Traveler's
Choice Internet Cookbook. (www.virtualcities.com)