Stuffed boneless (almost) whole chicken. (pic hvy)

Evening all!

I had a taste for recipe I have made for years, which is cornish hens stuffed with spinach, feta, marjoram and rice. Well, two cornish hens were $12, and chicken was on sale for .99/lb, so I decided to improvise and bought the whole chicken for $3.68.

I didn't want to just "stuff" the chicken.....I decided to (almost) fully debone it. I started down the backbone, and followed the meat around the rib cage.



Dont forget to separate the skin from the top of the breast bone before you remove the breast meat....Here it is with the entire carcass removed, plus the thigh bones, and the main bone from the wing. (Left the leg bone, and mid wing bones and wing tips intact.)


Next I stuffed the wing and thigh cavities plus the breast with my stuffing.....Rice, spinach, feta, marjoram, white wine.....


Stitched the back skin up using a metal skewer....kinda Franenstein-ish....lol, but it worked great. A couple toothpicks to close the rear, and good to go!


Onto a 425* Egg, indirect with foil lined drip pan.

The Egg temp dropped perfectly with the addition of the bird, and I maintained 400-410* the balance of the cook.

Ready to come off....internal temp of stuffing is 165*. Legs temped out in the low 180's...perfect IMO.


After a nice 10 minute rest....Yeah....a bit overstuffed, but very delicious!! For those seeking crispy chicken skin, indirect 400-410* works for me every time! (There was no overnight rest or anything to dry the skin....this skin was quite nice!)




Was a fun cook! Thanks for looking.