Stuffed boneless chicken

Ingredients for 3 servings:

• 1 chicken
• 400 g minced chicken, alternatively minced turkey
• 20 sage leaves
• salt and pepper
• 1 m.-sized onion(s)
• White bread, stale
• 2 tbsp oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sage chicken

The chicken is deboned from the inside out with bare fingers. A sharp knife for cutting through the joints is also essential. The chicken is not cut open on the breast or back. The bones of the wings are not removed. This is too much work, and the risk of damaging the wafer-thin wing skin is simply too great to justify the extra effort. The back is very thin, about 5 mm. But don’t be overly careful! Pictures of the procedure are in my CK photo album. For the filling, 400 g of lean chicken meat is ground in a meat grinder (you can also buy minced chicken or turkey), mixed with salt, pepper, plenty of fresh sage leaves, finely diced onion, and some soaked and well-wrung wheat bread. Binding it with egg is not necessary, but it can’t hurt either. After filling the chicken with the herb and minced meat mixture, secure it with a skewer, lightly oil the outside, season with salt and pepper, and bake in the oven at 180°C for about an hour. When you cut it open, you’ll be amazed. A boneless chicken? Tip: Soak the stale white bread in red wine. Other herbs are also suitable instead of sage—preferably fresh.