Deboned Chicken with Peach Chutney Stuffing

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Don Cash

Senior Cook
Joined
Nov 11, 2010
Messages
263
Location
Richmond, Virginia
Ran across this video on another site and wanted to give it a go. I stuffed the deboned chicken with a peach chutney from Epicurius.


Ready to go.

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An hour later (Jacques says this should take about a minute...yeah, no!)

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Stuffed and tied (my trussing skills need some work).

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On at around 400* until an internal of 155* was reached.

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Off.

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Some toasted garlic, cheese bread on while the chicken rested.

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Bread off.

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Plated with a baby spinach salad.

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Really, really good. Debating if it was worth the trouble but I think with practice it becomes much easier and probably well worth it.

Thanks for looking!
 
Thanks, guys!

Vermin999 said:
How did the chutney taste with the chicken
Pretty good. I liked it. I think next time I'll use a more traditional stuffing with some sort of binder and savory instead of sweet...I was trying to avoid breading up this dish because my wife does the low carb thing. I realized half way through prep that there is so much sugar in the chutney that a traditional stuffing would have probably been lower in carbs. Ooops!
 
Looks great! Damn, wish you had made/posted this about a month ago when my peach tree was ripening. Hopefully next year! Hope I didn't just jinx the damn tree now.
 

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