How to debone and prepare a whole fresh chicken

How to debone and prepare a whole chicken
Menu
Deboned Chicken stuffed with Feta, celery and bacon
&
Marinated Balsamic Chicken Flattie
Cheesy pea, corn & cauliflower bake
Green salad

Deboned Chicken:
o Prepare the filling for one chicken, chop 1 stick of celery, 125g bacon, 1 medium onion and 1 round of feta cheese. Season with a bit of olive oil, chicken spice, salt & pepper. Keep aside while you debone the chicken.
o Debone the chicken, fill, roll and tie with string, put the chicken in a bread pan or an oven proof casserole and fill the bread pan or casserole dish with white wine, you can leave the chicken overnight in the refrigerator. Or let the chicken marinade in the white wine for at least an hour. Heat the oven to 180 degrees Celsius. Cover the chicken with foil and put it in the oven in the bread pan or casserole for +- 2hours. +- 30 minutes before the 2 hours have lapsed, take the foil of or uncover the chicken and bake till golden brown.

Marinated Balsamic Chicken Flattie
o Marinate the deboned chicken flattie in a mixture of balsamic vinegar, brown sugar, salt & pepper. Roast in oven or on a braai fire in a folding grid.

Cheesy Corn & Pea Bake
o Fry chopped onion in a bit of oil; add chopped parsley and frozen peas&corn.
o Boil cauliflower till soft and whisk to a smooth consistency, add two egg yolks, a pinch of nutmeg and a knob of butter
o Mix a packet of white onion soup with milk/cream, add to the onions, peas and corn mixture, boil till soup thickens. Add a cup of grated cheese, ½ teaspoon of wholegrain mild mustard, and salt & pepper to taste to the mixture.
o Scoop into a casserole dish, spread the mashed cauliflower over the peas&corn, and sprinkle grated cheese over the cauliflower mash and bake in oven until cauliflower turns to a crispy light brown.

Green Salad
o For the green salad you need 2 fennel bulbs, 1 cucumber sliced into rings, 80g snap peas, 4 green apples, cored and sliced, 80 g lettuce leaves and 50 g basil leaves. Peel the fennel bulbs with a vegetable peeler and put in ice water for 5minutes. Layer all the ingredients in a salad bowl.
o Make a salad dressing with 60ml olive oil, juice and peel of 2 lemons, chopped clove of garlic, and a handful of chopped parsley, salt&pepper to taste. Whisk together and pour over salad.

Tip:
Always have some surgical gloves in your kitchen to peel vegetables that can colour your hands.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s