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Roasted Boursin Stuffed Chicken https://www.metro.ca/userfiles/image/recipes/poulet-roti-farci-boursin-5866.jpg PT05M PT1H30M PT1H35M
Preheat oven to 400°F. Ensure chicken cavity is empty. Stuff it with Boursin Cuisine, cloves of garlic and twigs of dried thyme. If possible, tie chicken legs together to close up cavity and place chicken on a cooking plate. Elevate the bottom part of the chicken slightly by resting it on a fork pointing downwards. Pat chicken dry and brush skin with oil. Generously season with salt and pepper. Salt gives a nice crusty skin to the chicken! Bake uncovered for approximately 11/2 hour. If skin browns too rapidly, cover the chicken loosely with aluminium paper during baking. When thoroughly cooked, let the chicken rest for 15 minutes to seal in the juices.
4
2 kg whole chicken 245 g of Boursin Cuisine Garlic & Fine Herbs 4 garlic cloves 4 of dried thyme Salt and freshly ground pepper
Roasted Boursin Stuffed Chicken

Roasted Boursin Stuffed Chicken

Rate this recipe
4 Votes
  • Gluten-free
4
Roasted Boursin Stuffed Chicken
0:05
Preparation
1:30
COOKING
1:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 kg
    whole chicken
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    Fresh Boneless Skinless Chicken Breast Value Pack

    Fresh Boneless Skinless Chicken Breast Value Pack

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    Maple Lodge Fresh Whole Chicken Fresh from the Farm or Zabiha Halal

    Maple Lodge Fresh Whole Chicken Fresh from the Farm or Zabiha Halal

    $2.99 /lb

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    MAPLE LEAF PRIME TURKEY OR CHICKEN BREAST STRIPS

    MAPLE LEAF PRIME TURKEY OR CHICKEN BREAST STRIPS

    $7.99 ea.

    FULLY COOKED, 300 g

  • 245 g
    of Boursin Cuisine Garlic & Fine Herbs
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    150 - 250 g

  • 4
    garlic cloves
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  • 4
    of dried thyme

  • Salt and freshly ground pepper
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Imprimer ma sélection

Preparation

Preheat oven to 400°F.

Ensure chicken cavity is empty. Stuff it with Boursin Cuisine, cloves of garlic and twigs of dried thyme. If possible, tie chicken legs together to close up cavity and place chicken on a cooking plate.

Elevate the bottom part of the chicken slightly by resting it on a fork pointing downwards. Pat chicken dry and brush skin with oil. Generously season with salt and pepper. Salt gives a nice crusty skin to the chicken!

Bake uncovered for approximately 11/2 hour. If skin browns too rapidly, cover the chicken loosely with aluminium paper during baking.

When thoroughly cooked, let the chicken rest for 15 minutes to seal in the juices.

Source : Boursin Cuisine

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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