Try this BUTTERFLIED CHICKEN OVER STUFFING recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 degrees.
Cut through bones on either side of backbone, then remove and discard backbone.
Flip chicken over and use the heel of hand to flatten breastbone. Tuck tips of wings behind back.
Stack two 12 inch squares of nonstick foil on top of each other. Fold edges to construct 8 by 6 inch bowl. Place bowl in roasting pan.
Fill bowl with stuffing (I prepare Almond Rice Stuffing), and position chicken over stuffing. Adjust edges of foil bowl to fit shape of chicken cavity.
Coat chicken liberally with Kosher salt.
Roast chicken until just beginning to brown, about 30 minutes. Rotate pan and continue to roast until skin is crisped and deep golden brown and instant-read thermometer registers 160 degrees in thickest part of breast, 30 minutes longer.
Transfer chicken to cutting board, and let rest 10 minutes before carving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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