Shredded Potato Herb Stuffed Chicken Recipes

ROAST CHICKEN STUFFED WITH HERBED POTATOES

Steps:

• Process the parsley, garlic, rosemary,thyme and sage until minced.
• Reserve 2 tbsp.
• Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
• Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
• let them rest to cool, drain if there is any stock left, and reserve it.
• Spoon half the potatoes into the chicken sew the cavity shut.
• Rub the reserved herb mixture all over the chicken.
• Arrange remaining potatoes around the chicken in the baking dish.
• Spoon some of the remaining broth over the chicken.
• Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
• Baste the chicken every 15 minutes with the stock.

SHREDDED POTATO & HERB STUFFED CHICKEN

Steps:

• Move one rack to the upper third section of the oven (ensure you have enough room for your whole chicken and pan) and then preheat the oven to 400° F. If using a grill, heat to 400° F.
• Grate the potatoes into hash brown size. Wrap in cheesecloth and squeeze to wring out the water in the potatoes. Transfer to a paper towel.
• Heat olive oil over medium-high heat in a large cast iron skillet. Add onions and cook until softened. Add the butter to skillet with the onions over medium heat. Drop in the hash brown potatoes and season with kosher salt, black pepper, chopped rosemary, parsley, and thyme. Stir and cook for about 2 minutes. Add minced garlic and stir in for about 30 seconds to 1 minute. Remove the potatoes and onions quickly and transfer to a plate to cool.
• Place the whole chicken on a clean work surface. Starting near the tail end of the bird, breast side up, gently loosen the skin from the meat with your fingers. Be careful not to puncture the skin (but it's ok if you do). Continue to move your fingers under the skin of the breast to release it. Rotate the bird so that the neck is facing you and do the same thing under the neck to the breasts.
• Using your fingers, carefully stuff the potato mixture under the skin starting at the neck to the breasts and then from the tail to the breasts. Gently press down on top the the skin to flatten out the potatoes a bit. RECIPE NOTE: You may be tempted to fill the inside of the chicken with any leftover potatoes you have that don't fit under the skin but just leave it empty. This will allow the heat to fill within the cavity of the chicken for an even and slow cook that only takes about an hour for the entire bird.
• Brush or rub (with your clean hands) olive oil over the chicken; season with kosher salt and black pepper to your preferred liking.
• Heat the cast-iron skillet over medium heat and carefully place the whole chicken in the pan breast-side down. Allow it to brown for about 3 to 4 minutes. Gently turn the chicken over so the browned chicken breasts are facing up.
• Transfer the cast-iron skillet to the preheated oven (or grill) and cook for an hour (or longer) or until the internal temperature reaches 160° to 165°. Test the internal temperature of the chicken using a meat thermometer inserted into the thickest part of the thigh without touching a bone. The time to reach this temperature will depend on the size of the bird. Cool for about 10 minutes prior to cutting and serving.

MASHED-POTATO-STUFFED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• In a medium saucepan, bring potatoes and enough cold water to cover to a boil. Simmer until potatoes are fork tender, about 15 minutes.
• Drain and return potatoes to pan.
• Add milk, 2 tablespooons butter, and lemon peel. Mash until smooth. Can add other seasonings if desired.
• Season with salt and pepper.
• Transfer potatoes to a work surface, flatten into an even round and cut into quarters.
• Run your fingers under the skin of each chicken breast to separate it from the meat.
• Place one quarter of the potatoes unter the skin, gently pressing to evenly distribute.
• Place stuffed chicken breasts in a roasting pan. Drizzle with olive oil and season with salt and pepper.
• Bake until tender and juices run clear, about 40 minutes.
• Transfer to chicken to a plate. Stir lemon juice, parsley and remaining butter into the pan juices, scraping any borwned bits from the bottom. Spoon sauce over the chicken and serve.