Saturday, May 29, 2010

Spinach, Sausage, Garlic, and Pine Nut stuffed Chicken

**My Aunt came in to town for the long weekend and decided to make us dinner. This is a recipe she found from Rachael Ray. She loved it enough to make it for us, and now we love it. We did not have the butcher take out the breast bone of the chicken. Boy would that have made things easier! Do they charge for that? To test it out we also used a regular chicken breast and just pounded it with a mallot to thin it out and then rolled up the mixture in it. As the chicken cooked, it made delicious drippings. You just put them all in a measuring cup and then suck out all the fat with a turkey baster. If you were to make these rolled up with just chicken breasts (which I preferred more) the only bummer would be that you probably won't get all that yummy juice, AND they definitely would cook much much less. **

•1/2 cup pine nuts
•1/2 pound sweet Italian chicken or turkey sausage (we used turkey sausage and I cooked it till almost all pink was gone. I'm wierd with raw meat that way)
•2 boxes frozen spinach, thawed
•1 cup grated Parmigiano Reggiano, divided
•1 garlic clove, grated (we just used a heaping TB of minced garlic)
•2 egg yolks
•1/4 cup breadcrumbs
•Salt and ground black pepper
•1 3-pound whole chicken, butterflied with rib cage removed (ask your butcher to do this for you)
•3 tablespoons extra virgin olive oil (EVOO)

Pre-heat oven to 400°F and place a rack in the middle of the oven.

Place the pine puts on a baking sheet and pop them into the oven for about 3-4 minutes, until golden brown in color.

In a large mixing bowl, combine the chicken sausage with the spinach, toasted pine nuts, 1/2 cup Parmigiano Reggiano, garlic, egg yolks, breadcrumbs, salt and freshly ground black pepper.

On a clean work surface, place the chicken skin-side down and season the inside with salt and freshly ground black pepper. Place the chicken sausage mixture in the middle of the chicken, then take each leg and wing of the chicken and bring them together to enclose the sausage mixture.

Place the chicken onto a baking sheet, seam-side down. As best as you can, form the chicken so it looks like it was never boned out. (You can tie the legs together to help keep its shape, but that is optional.) Drizzle the chicken with EVOO, salt and freshly ground black pepper, then place into the oven on the middle rack and cook for about an hour, until a thermometer stuck into the middle reaches 145°F and the breast meat registers 165°F.


Julie said...

That sounds like an amazing combination!

Janis said...

Julie- It was yummy and when I was at the store tonight I asked the butcher if they will debone the chicken breast from the chicken which would make the process so much faster at home, and he said yes, and it would take about 6 minutes. Next time I would love to make it that way to get the yummy drippings, but I really did like the rolled up version better. Wierd seeing as it's the same ingredients.


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