Boudin Stuffed Boneless Roasted Chicken Recipes
BOUDIN BLANC
Steps:
- Soak the bread crumbs in the cream until soft.
- Combine the remaining ingredients in a bowl and mix to combine well. Grind all ingredients twice in a meat grinder fitted with a 3/16-inch plate. Case in hog casings. Saute, grill, or poach.
BOILED, STUFFED AND ROASTED CHICKEN
Boiling the chicken first produces a moist and succulent chicken.The stuffing is like having an extra meal out of the chicken! Experiment with your favourite spices. Imperial ounces are used for this. This recipe comes from A New book of Middle Eastern Food.
Provided by Angela Sara
Categories Chicken Breast
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Clean the chicken and place in a deep saucepan and cover with water.
- Add salt, pepper and butter.
- Bring to the boil skimming away any scum.
- Simmer in the water for about 3/4 hr, or until nearly tender.
- Allow to cool a little.
- Stuffing.
- Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
- In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
- Mix the meat, nuts and rice and taste for seasoning.
- Stuff the chicken tightly with this mixture and secure with a skewer.
- Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.
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