Stuffed Whole Boneless Chicken

Stuffed Whole Boneless Chicken

Ingredients:

3-5 Pound whole chicken

For the stuffing:

• 1 C Mushrooms, chopped

• 1 C Onion, chopped

• 4 Cloves garlic, minced

• 1 C Parsley, chopped

• 3 Tbs Butter

• 2-4 Tbs Teeny Tiny Spice blend of choice (See suggestions below)

• Salt

Butcher's string

For the roasting pan:

• 1 C Mushrooms whole or cut in half

• 1 Lg Onion cut into eighths

• A few chunked root vegetables of your choice

• 1/2 C Heavy cream

 Suggested Teeny Tiny Spice blends: Za’atar, Shepherd Herb Mix, Perfection Spice Rub

Instructions:

1. Debone a whole chicken.  See either or both of the following videos for instruction:    

   https://www.youtube.com/watch?v=dworCHCm3ts                                  https://www.youtube.com/watch?v=0MBYdoSMk1Y

2. In a pan on the stove, sauté the mushrooms, onions, garlic, parsley, and 1-2 Tbs of Teeny Tiny Spice in the butter until soft.

3. Salt the vegetable mixture to taste.

4. Allow the vegetable mixture to cool to about room temperature.

5. Lay the chicken out, skin side down and place the vegetable mix down the center of the bird.

6. Pull the meat around the vegetable stuffing mix, and truss with butcher's twine.

7. Place the stuffed and rolled chicken into a roasting pan, breast side up, on top of the chunked root veggies, mushrooms and onions for the pan.

8. Rub/sprinkle the chicken with 1-2 Tbs of Teeny Tiny Spice.

9. Roast in a 350º F oven until a thermometer placed into the thickest part of the meat reads 160º-165º F, about an hour and a half.

10. Remove the chicken from the oven, allow to rest for 10 minutes before cutting into 3/4"-1" thick slices (remember to remove the butcher's string!).

11. While the chicken is resting, combine the juices from the roasting pan with the heavy cream and cook them down, stirring regularly, until the sauce coats a spoon. Season to taste.

12. Serve the stuffed chicken slices with the roasted vegetables and cream sauce.