Foodies Contest
 

Whole Roasted and Stuffed Chicken

(Serves 4-6)



Ingredients

Chicken
1 x 1.5-2 kg
(3-4 lb whole)		 Chicken, de-boned
8 slices Double smoked bacon, thinly sliced
Pinch McCormick Gourmet Collection™ Kosher Salt
Pinch McCormick Gourmet Collection™ Black Pepper
   
Corn Stuffing
1 whole Yellow onion, medium chopped
30 mL (2 tbsp) Butter
1 whole Golden Delicious apples, peeled and diced, medium
5 leaves Sage, fresh, stems removed, finely chopped or julienne
180 mL (¾ cup) Corn kernels, fresh or frozen
6 slices White bread, crust removed, ½” diced and lightly toasted
2 whole Eggs, large, well beaten
125 mL (½ cup) Chicken stock, cold
2.5 mL (½ tsp) McCormick Gourmet Collection™ Kosher Salt
1 mL (¼ tsp) McCormick Gourmet Collection™  Black Pepper
30 mL (2 tbsp) Butter
   

Method
  1. Place de-boned chicken on a cutting board skin side down. Cover with plastic wrap and using a meat mallet, gently flatten the thicker parts of the chicken. Refrigerate.
  2. Pre-heat a toaster oven to 180ºC (350ºF).
  3. To prepare the stuffing: pre-heat an electric skillet to 180ºF (350ºF), add onions and butter, sauté until soft and translucent.
  4. Add apples, sage and corn to onions and sauté for another minute. Remove from skillet and transfer to a large mixing bowl. Allow to cool.
  5. Once sautéed mixture has cooled add diced white bread. Mix until all ingredients are well distributed.
  6. Combine beaten eggs, chicken stock, salt and pepper and pour over the stuffing. Mix until well absorbed.
  7. Remove chicken from fridge and place on a cutting board skin side down. Evenly lay out the sliced bacon over the chicken.
  8. Place the stuffing down the middle between the breasts and the thighs, pressing firmly together. Fold one side of the chicken over the stuffing, then the other.
  9. Roll chicken and tuck in ends. Using butcher’s twine, tie chicken as you would a roast.
  10. Season with salt and pepper and place chicken roast on the toaster oven tray, insert a digital thermometer and pre-set to 70ºC (160ºF) internal temperature.
  11. Once internal temperature has been reached, increase temperature to 190ºC (375ºF), coat chicken evenly with butter and continue roasting until skin is golden brown and internal temperature has reached 75ºC (165ºF).
  12. Remove roast from toaster oven and allow to rest for 15-20 minutes before removing butcher’s twine and slicing.
  • When you de-bone the chicken, save the fat, tail, bones and carcass to make soup or stock.
  • Inniskillin Montague Chardonnay
 
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