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  Added: Dec 10, 2007  •  Visited (287)  •  Print version Print this recipe (40)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Half - Boned Chicken With Stuffing
(Volaille Demi - Desossee)
What You Need:
  • 2˝- to 3- pound chicken

  • How To Cook:
    1. Wash and drain chicken well. With a sharp knife, slit the skin lengthwise along the breast bone from the neck to the belly.

    2. Then, with slicing movements cut the meat away from the breast bone. Keep pulling the loosened meat back and continue slicing the meat away from the, rib cage all the way down to the wing joint.

    3. Cut the rib bones away from the remaining bones and discard or use for the stock pot. (The breast bone and ribs make a layer on the inside of the meat so it is easy to cut the meat away.)

    4. When ready to stuff, put in the Farce Ebocation D'Albufera, layover it the pieces of meat that have been cut back, and then close the chicken skin over the dressing with skewers (or sew closed with cord).

    5. Cook, in the microwave oven, about 25 to 28 minutes or until tender. Let stand 10 minutes before serving.

        Young chickens do not brown well in the microwave oven so brush the chicken with Kitchen Bouquet before baking.
    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Meat & Poultry » Chicken
    Dish » Main Courses


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