Stuffed Boneless Chicken
Ingredients
- 1 whole chicken, boned (be careful not to pierce the skin, better yet, have your butcher do this for you, 2 to 3 pound) ⓘ
- For Marinade ⓘ
- 3 tablespoons soy sauce ⓘ
- 1 tablespoon sugar ⓘ
- 2 tablespoons lemons ⓘ
- Stuffing ⓘ
- 1/2 lb ground ham ⓘ
- 1/2 lb ground pork ⓘ
- 1/2 lb ground chicken ⓘ
- 1 1/2 ounces raisins ⓘ
- 1 tablespoon lemon juice ⓘ
- 2 tablespoons soy sauce ⓘ
- 1 teaspoon finely minced garlic
- 2 tablespoons breadcrumbs ⓘ
- 1/4 cup chopped onion ⓘ
- 2 raw eggs ⓘ
- 2 teaspoons crushed black pepper ⓘ
- salt ⓘ
- 3 hard-boiled eggs ⓘ
Instructions
- Combine all marinaring ingredients and marinate boned chicken for 3 hours.
- Combine all the ingredients for stuffing except hard-boiled eggs, melted butter and hot sausages and mix well.
- Stuff the chicken with the mixture and the 3 hard-boiled eggs and hot sausages, taking care to arrange the eggs and sausages inside the chicken longitudinally (from neck to tail).
- Sew the slits at the neck and the tail of the bird.
- Place the chicken in a baking dish and brush with the melted butter.
- Wrap in aluminum foil.
- Preheat the oven to 350 degrees F.
- Bake for I hour.
- Remove aluminum-foil wrapper and continue baking until chicken is golden brown.
- Serve with sauce.
- Sauce: Drippings from chicken 2 tablespoons flour 2 tablespoons soy sauce 1 tablespoon finely minced garlic 2 tablespoons vegetable or corn oil salt to taste Collect drippings from the baking dish.
- Add 2 tablespoons flour and one table- spoon soy sauce.
- Set aside.
- In a small saucepan, saute garlic in oil until brown.
- Add the mixture of flour soy sauce and drippings.
- Season with salt.
- Cook about 5 minutes, stirring often.
- Slice chicken and serve with sauce.
Nutrition & Diet Analysis (per serving)
1030
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).