Stuffed Boneless Chicken

Stuffed Boneless Chicken

See below how to boning chicken.
Ingredients:

1 whole chicken or whole chicken
1 whole large chicken breast

Filling:

1 cup of cooked chicken gizzard, cooked and ground
1 cup cooked and ground chicken liver (optional)
1 cup of cooked or boiled chicken or ham
1 cup of grated onion or minced onion
1 cup of tea with parsley
½ cup finely sliced ​​green chives
1 cup chopped green olives
½ cup of tea
100 grs. Chopped fried bacon
4 boiled eggs chopped small
2 to 3 cups (tea) cornmeal
2 tablespoons beef broth

Spices:

2 tablespoons freshly minced mint
2 tablespoons chopped fresh basil
2 tablespoons dried oregano
1 tablespoon (shallow) pepper finger of seedless and streaked ribs
1 teaspoon grated ginger
1 tablespoon of salt
1 pinch of ground cloves (optional)
1 pinch of cinnamon powder (optional)
1 pinch of nutmeg (optional)
1 pinch of spicy paprika or black pepper.
Note:
Fresh herbal air calculates 1 or 2 tablespoons of (shallow) soup or to taste.

Way of preparing:

Wash the chicken thoroughly and dry on a napkin, bone.
Or ask the butcher to do this procedure above.
 Open back

Put on the back or chest of the boneless chicken a whole raw chicken breast, sprinkle a little salt and oregano.
How to prepare the filling:
In a large saucepan place the oil with the bacon, let it fry well, remove the bacon, add the onion let the fire until wilting, then add the gizzard, the liver, the chicken meat already cooked and ground, the broth of crumbled meat And leave it on fire for 10 minutes or so.
After the filling is ready add the chopped olives, the cornmeal gradually, stirring well to remain a homogeneous mass.
Finally salt, mint, basil, oregano, ginger pepper, walnut, nutmeg, clove, cinnamon, and chopped parsley.
If it gets too dry add more oil or a little water.
If you want the farofa to become moist, put in a little water or oil.
Allow to cool before filling.

Stuff the chicken, put it in a high shape, with a large glass of beef stock, or 1 can of non-alcoholic beer.
Bring to bake 150 º C for 40 minutes for every pound of meat, or until blush.
Be careful not to bake too much to dry

You can roll the chicken like rocambole.

II Option:
Whole Chicken:
If you prefer to bake the whole chicken with the bones.
Put the stuffing, fasten the feet with cotton string.

Spread oregano over the chicken, cover with aluminum foil, bake for 1 or 2 hours, depending on the size of the chicken ..

Bake Mode:
Calculate 40 'minutes for each pound of meat.
Bake in a preheated 150 ° C oven for about 2 hours or until blush.
20 minutes before removing the chicken from the oven, remove the foil, leave to brown, without increasing the temperature of the oven.

Serve on a platter decorated with lettuce leaves.
Accompany mashed potatoes, or potatoes soutê.

Lettuce salad with tomato, onion palm black olives or cooked vegetable salad, potato, chuchu, carrot, potatoes, broccoli, cauliflower and others ,.

Note:

Potato souté is boiled potato cut into pieces, passed in butter, with salt and finally chopped parsley.

 How to Bonanza Chicken:
Rinse well the chicken in running water, season with salt, lemon juice and pepper to taste, oregano, after opening season it again on the inside.
Cut the tendons of the chicken thighs and remove the bones from the thigh and also from the thighs.
Then lift the skin of the breast and very carefully, go passing the knife close to the bones of the chest and back of the chicken to remove all bones.
Save the bones to make a broth for soup.
After boning the chicken, open it in the back.
Cut your thighs by opening the front
The chicken should look like a large, wide open blanket