The chicken is boned from the inside with bare fingers. But also a sharp knife for cutting the joints should not be missing. The chicken is not cut open on the breast or on the back. The wing bones are not removed. That makes too much work and the risk of injuring the wafer-thin wing skin is simply too big and does not justify the additional effort. The back is very thin, about 5 mm. But don`t be too careful! How to do this in my CK photo album.
For the filling, 400 g of lean chicken are minced in a meat grinder (there are also minced chicken or turkey in stores), mixed with salt, pepper and plenty of fresh sage leaves, finely diced onion and some soaked and well-squeezed wheat bread. A bond with an egg is not necessary, but it doesn`t hurt either.
After filling the chicken with the herb and minced meat mixture, it is closed with a skewer, lightly oiled on the outside, salted and peppered and cooked in the oven at 180 ° C for about 1 hour.
When you slice it open you get big eyes. A boneless chicken?
Tip:
The stale white bread can be soaked in red wine. Instead of sage, other herbs are also suitable - preferably fresh.
Ingredients
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