Looking for a different way to present the roast chicken? Stuff it with some mushrooms, herbs and spices! No boning or special skills required.
As I recently have some time, I was looking on the internet a few days ago. Trying to get fresh, challenging ideas, inspiring meals that I’ve never tasted before, to amaze my family with. Searching for quite some time yet couldn’t come across any interesting things. Just before I wanted to give up on it, I discovered this fabulous and easy dessert by accident on Suncakemom. It looked so mouth-watering on its image, it required immediate action.
It absolutely was easy to imagine the way it’s made, its taste and how much my husband is going to like it. Actually, it is quite simple to please him when it comes to puddings. Yes, I’m a lucky one. Or perhaps he is.Anyway, I went to the blog and followed the step-by-step instuctions that were accompanied by nice graphics of the method. It really makes life less difficult. I can suppose it’s a bit of a inconvenience to shoot snap shots in the midst of cooking in the kitchen as you may normally have gross hands thus i pretty appreciate the effort and time she devote to build this post .
Having said that I am encouraged presenting my own recipes in a similar way. Appreciate your the idea.
I had been tweaking the main formula create it for the taste of my loved ones. I must tell you it was a terrific outcome. They loved the taste, the structure and loved getting a delicacy like this during a stressful week. They quite simply asked for lots more, a lot more. Hence the next time I’m not going to commit the same miscalculation. I am gonna double the quantity to get them pleased.
This Stuffed Chicken Thighs Recipe recipe is from SunCakeMom.
How to make Stuffed Chicken Thigh:
Place the mushrooms, salt, garlic, spinach and optional basil, tomato into a food blender.
Do it in batches if necessary and puree them.Alternatively use the old school method of chopping everything up with a sharp knife.
Add egg and the optional parmesan cheese and mix them together well.
Pull up the skin on one end of the chicken thighs.
Fill it up as much as possible.
Let the skin fall back to its place. Mind not to squeeze the filling out.The same can be done with drumsticks.
Place the filled chicken thighs onto a tray.
Cover the tray and put it into a 390°F / 200°C oven for 30 minutes.
Take the cover off then roast the chicken thighs until golden brown.
Serve it whole or halved.