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Stuffed Boned Chicken

I want to call it de-boned, but apparently “boned” is the way to say it. My friend, Doreen invited me over last week to show me how to bone a chicken. Removing the rib cage from a chicken is not for the faint of heart and takes a bit of time, but all the work is done ahead and you may actually be able to put up your feet before dinner. I am posting Doreen’s recipe today and should really call it Almost Boneless Stuffed Chicken, since we left the bones in the wings. We each did two and I would suggest that once you are in the mess, you may as well. You can freeze both or cook one and freeze one.

  • 2 whole fresh chickens (3-5 lbs)
  • 1 tablespoon salt
  • 1 ½ teaspoons ginger
  • 1 tablespoon flour
  • 8 cups cubed bread crumbs
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon dried sage
  • ½ chopped onion
  • ¼ cup diced celery (optional)
  • 1/4 cup butter
  • 1 cup chicken broth

  1. Prepare stuffing by cooking onions (and celery) in butter until soft. Mix all ingredients and set aside to cool.
  2. Remove rib cage and leg bones from chicken.
    Pictures and instructions are on my blogThere are a number of online videos you can check out as well. I have linked two:
  3. Once you have boned the chicken, lay it skin down on a working surface. Sprinkle lightly with some of the seasoning (mixing the ingredients called for)
  4. Beginning at tail end, sew up half way.
  5. Stuff with filling and continue sewing, folding flap from around neck over to sew shut.
  6. Rub outside of chicken with a little oil and the rest of the seasoning.
  7. Lay, breast side down, in roasting pan. ( I like the old black, speckled pan)
  8. Bake uncovered for 30 minutes at 375° F.
  9. Cover, reduce heat to 325° F and bake another 1 - 1 ½ hours, depending on size of chicken. (1/2 hour per pound total) I added carrots in the last half hour, then snap peas and frozen cranberries for the last 10 minutes.
  10. Remove from oven and place on serving platter. Cover and let sit 10 minutes. If you wish to serve it with gravy for mashed potatoes, mix 1 tablespoon flour and 1 cup water in a covered container and stir into drippings in pan, stirring and bringing it to a boil.

    Note: If you are preparing a chicken for a later day, freeze uncooked stuffed chicken immediately and later thaw in fridge overnight


  1. I love the stuffing in this beautifully cooked chicken. It sounds like a dish I would enjoy!

  2. Do you add water in your roasting pan? I never know if I should or not? I like the idea of no bones and filled with stuffing. I think I might want to try this.

  3. This looks amazing. Your meal looks most inviting! You present your food in such an beautiful way. yes...we would love to come over for chicken dinner:)! This is a must try.

  4. Ursula, I never add water to the roasting pan. Once you close the lid, the meat begins to steam and enough juices come out to keep it moist. I add water at the end (mixed with flour)- once I have removed the chicken - to make gravy.

    Kim, the bones make a nice stock (chicken broth)On my blog (if you click on it)there are full instructions on how to de-bone and it mentions cooking the bones for broth as well. I hope that helps.
    It's nice because you get another meal out of it.

  5. That looks DELISH! Looks like a lot of work, but delicious.

  6. I have always wanted to "debone" a chicken. I honestly have wanted to debone a turkey ever since I found a "deboned" turkey at the supermarket years ago. I bought it and oh it was amazing for turkey dinner. - My mission is to practice on chickens... and then attempt it on a turkey.. Thank you for sparking my memory

  7. I've done this with turkey - because it's bigger, it's a bit easier to bone. It makes just as beautiful a presentation! Thanks for posting this!


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