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June 16, 2019

De-boned Roast chicken with Dates and Goats Cheese

Posted on July 6, 2015 by in cheese, Chicken

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De-boned Roast Chicken

De-boned roast chicken has been on my to-do-list for a very long time. Roast chicken, I think I have perfected ( according to my family), but de-boned roast chicken I have avoided for far to long.


The fear of failure is my downfall in life and it was also what kept me from trying to de-bone my first chicken.”What can go wrong?” I kept asking myself. After all, I can always use the dissected chicken to make the best Chinese Chicken I have ever tasted. So after months of possitive self-talk, I decided to bury all excuses and just try. With Youtube as my guide, I felt nervous as hell, but after a while, I did it! I was one step away from making delicious de-boned roast chicken. What on earth was all the fuzz about? If I can just give one word of advise…… you have to have a sharp knife. Without it, you will not succeed.

De-boned Roast Chicken

I loved the sweet/savory combination of my filling, but your can play around with your own combinations for your de-boned roast chicken. Here are a few suggestions:

– feta and sun-dried tomatoes

– olives, feta and anchovies

– figs and goats cheese

– mushrooms and thyme

De-boned Roast Chicken

De-boned roast Chicken with Dates and Goats Cheese

serves 4

Ingredients

1 Deboned Chicken – Ask your butcher to do it for you
salt and pepper
10 ml dry coriander
150 g Safari Pitted Dates – cut into long 5 mm thick strips
100 g Fairview Chevin or any other goats cheese
30 ml olive oil
a few sprigs fresh thyme

Method

Preheat oven to 180 C. Spread the deboned chicken open on a work surface. Place the strips of dates all down the middle as well as the goats cheese. Fold the one half of the chicken over the stuffing and roll up to form a neat roll. Secure with metal skewers or bamboo sticks or tie up with string to keep the filling inside. Rub the chicken roll with olive oil, season with salt, pepper and coriander. Place the thyme on the chicken and place the chicken on a roasting rack over a roasting tray. Roast open for about 45 – 50 minutes or until the chicken is cooked and golden brown. Serve on creamy risotto.

De-boned Roast Chicken

This recipe can be done with chicken breasts. I prefer to use the chicken breasts with skin on, otherwise it can be very dry. Cut the breasts in the lenght, but not right through. Butterfly the meat and lay the filling down the middle. Roll up and secure with toothpicks. Cooking time is about 30 minutes.

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  1. Goats cheese Crostini with roasted Grapes - My Easy Cooking - January 22, 2018

    […] 1 x 100 g Fairview Chevin […]

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