Deboning A Whole Chicken Recipe
Ingredients
- 1 pkg. dry apricots, cooked down
- 1 c. cooked apricots
- 1/3 c. walnuts
- 1/4 c. maraschino cherries
- 1 T brown sugar
- 1/4 c. orange juice
- 1 teaspoon cornstarch
Directions
- 1. Lay chicken on breast.2. Slit the chicken down center back to spine bone.
- 3. Slit skin around the bottom of the drumsticks.
- 4. Remove the first joints from the wings.
- 5. Start on one side, use fingers and deboning knife to remove meat from bone. Continue to work all the way around the bird.
- 6. Drumsticks and wings need to be removed just as you would undress yourself.
- 7. Lay bird out flat and fill it with one of the following or possibly use a family favorite.
- Cook sugar, juice and cornstarch with apricots. Spread filling on chicken. Roll the chicken in jelly roll fashion. Bake at 375 for 1 hour.
- Once chicken is deboned, stuff with your favorite stuffing and sew up the bird with string. Bake. Place whole chicken on platter and decorate with parsley.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 302g | |
| Calories 316 | |
| Calories from Fat 103 | 33% |
| Total Fat 12.34g | 15% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 672mg | 19% |
| Total Carbs 50.97g | 14% |
| Dietary Fiber 6.1g | 20% |
| Sugars 40.7g | 27% |
| Protein 5.68g | 9% |
