Ingredients
Scale
- 1 chicken quarter, bone in
Instructions
- Place your chicken thigh and leg on a clean cutting board with your boning knife.
- Remove the rib bones using small strokes with your knife. Using the tip of the knife you can scrape against the bone to get all the meat. Once you have most of the meat separated from the bone use a petite chef’s knife to remove the bone. The rib is now disconnected from the thigh.
- Use a boning knife and cut a slit through the thigh to get to the bone. Make small strokes with your knife to get to the bone.
- Once you get to the bone use the blade of the knife to scrape the chicken off the bone.
- Next, locate where the thigh bones meets the leg bone.
- Cut in-between the thigh bone and leg bone to remove. Grasp the bone and firmly pull.
- Use a meat mallet and gently pound the thigh meat into a uniform thickness.
- Stuff about 2 tablespoons stuffing into the thigh and leg cavity.
- Fold the meat and skin around the stuffing. Pull the skin tight to ensure the stuffing stays in the chicken by pulling it towards you then underneath to keep the stuffing in.
- Stick two toothpicks into the chicken skin to ensure the skin stays around the filling.
- Season the chicken with olive oil and salt. Bake at 425°F for 45 minutes or until internal temperature is 165°F.