Serves 6
90 min
Stuffed Deboned Chicken Roll
Recipe GLPRccdc6dd5f8c606
A striking centerpiece featuring an entire deboned chicken, filled with a seasoned pork and herb stuffing, then roasted until golden and juicy. The meat stays tender inside while the exterior develops a beautiful crust. Sliced and served, it reveals layers of poultry and savory filling in every bite.
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Ingredients
1 whole chicken (3–4 pounds), completely deboned with skin intact
1 pound ground pork
1/2 cup panko bread crumbs
1 teaspoon baking powder
1 large egg
2 cloves garlic, minced
1/2 cup fresh flat-leaf parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red chili flakes
4–5 fresh thyme sprigs
2 tablespoons sunflower oil
to taste Salt and black pepper for seasoning the chicken exterior
Directions
In a large mixing bowl, combine the ground pork, panko bread crumbs, baking powder, egg, minced garlic, chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, chili flakes, and thyme sprigs. Mix until just combined and evenly distributed.
Lay the deboned chicken skin-side down on a clean work surface. Pat the interior dry with paper towels. Season the inside with salt and black pepper to taste.
Spread the pork filling evenly over the interior of the chicken, leaving about 1 inch of space from the edges. Distribute the filling in a thin, consistent layer.
Carefully roll the chicken tightly from one long side, enclosing the filling completely. Use cotton kitchen twine or cooking butcher's string to secure the roll every 2 inches along its length, tying it snugly but not so tight that the filling is squeezed out.
Tuck the ends of the roll inward and tie additional twine to close them if needed. Season the outside of the entire roll generously with salt and black pepper.
Preheat your oven to 375°F (190°C).
Heat the sunflower oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the chicken roll seam-side down into the pan.
Sear the chicken roll for 3–4 minutes on the seam side until golden brown, then gently roll and sear the other sides for another 2–3 minutes each until the exterior is evenly browned.
Transfer the skillet to the preheated oven and roast the chicken roll for approximately 45–55 minutes, until a meat thermometer inserted into the thickest part of the chicken reaches a minimum internal temperature of 165°F (74°C).
Remove the chicken roll from the oven and let it rest on a cutting board for 5–10 minutes before removing the twine.
Slice the chicken roll into 1/2-inch thick rounds, arrange on a serving platter, and serve while still warm.
