Wednesday, September 2, 2009


Man that was tough...!

Trussing a chicken after boning it without a trussing needle is not easy!

I boned the rib cage and spine from a fryer chicken. Then I cut the wing tips off and stuffed it with sauteed spinach, shitake mushrooms, onion, garlic, fresh ginger and cilantro.

After seasoning the chicken and finally tying the dang thing up...I roasted it in the oven on a bed of chopped parsnips for 1.5 hours...

While it was cooking I made whipped yuca...with chicken stock, butter, cayenne pepper, salt, pepper, garlic powder and cilantro. MMMMMMMMMmmmmmmm!!!!!

I plated the chicken...let mom cut it then I deglazed the the roaster pot with cooking wine...poured into a saute pan through a chinois. Added tbsp of butter and flour...whisked it until awesome pan gravy was created...then I poured it over the plated chicken.

The fresh asian ginger slaw was good but not neccessary...all I needed was a bed of fresh whipped yuca and then the chicken on top...

It came out VERY time I will use some sort of bread product in the stuffing so that there is less water....

Otherwise good learning experience and it still tasted GREAT!


  1. Mmmm yummy. I can imagine how difficult that must have been. I don't think I would dare... maybe the butcher would have boned it for you?


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