About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Sautéed Fillets of Breast of Chicken with Lemon and Parsley, Siena Style | Main | Pan-Roasted Squab Pigeons »

Pan-Roasted Whole Boned Chicken with Beef and Parmesan Stuffing

Raw Whole Chicken with Bones

I have never boned a chicken before. I purposely avoided trying this technique so I could continue to deny all the requests I receive to make a Turducken. (http://en.wikipedia.org/wiki/Turducken) I always thought stuffing a chicken in to a duck in to a turkey was gluttonous. I did not want to try it. Every offer comes with a fair share of begging. I have always been able to say I do not know how to bone poultry. Well, I cannot use that excuse any longer.

Marcella did an excellent job describing the entire process in the cookbook. The step by step instructions are fool proof. I was able to bone the whole chicken without damaging the skin. Sadly, I was a little distracted and did not photograph my boned raw chicken. :( Silly I know but nevertheless too late. Now that all the bones (except from wings) were removed from the chicken it was time to stuff it.

The stuffing is a mixture of ground beef chuck, parmesan cheese, parsley and garlic. As instructed, I filled in the leg cavities first then formed the remaining stuffing into oval like lump for the center of the chicken. I just realized I did not photograph this step either. Sorry, I am totally lame this week. Then the bird is stitched close. I did take a picture of the raw chicken sewn closed. I’m getting pretty good with a needle and thread in the kitchen.

Back of Boned Stuffed Chicken

The stuffed chicken is browned on all sides in a pan with oil and butter. I managed to rotate the chicken in the pan without tearing it up. White wine is added before covering the pan. The chicken is cooked on the stove top over low heat.

I turned the chicken half way through the cooking process. The skin near one drumstick ripped and a little stuffing oozed out. I was very disappointed. I had to give myself a timeout. Ten minutes later I laughed at how upset I was. It’s just food. I let the chicken rest a bit before slicing it.

Cooked Chicken

This tasted like mildly flavored meatballs and chicken. The meat combination was not for me. I've learned I do not like eating chicken and ground beef together. However, I am going to use this technique again. I have thought up all kinds of delicious stuffing to try.

Pan-Roasted Whole Boned Chicken with Beef and Parmesan Stuffing

Close-up of leg

Close-up of Breast section

Comments (12)

It's beautiful Irene! What a great job you did. I've never boned a chicken either. I might have to try now after seeing how great yours turned out. Too bad the taste wasn't to your liking though.


That is so cool! I'm way impressed and may have to give this a go too!

It will be a long time before I pick this one to cook I think. The thought of boning a chicken is a bit intimidating. I will get there one day though! Looks beautiful.


I'm very impressed, Irene! I've never tried boning a whole chicken either, but I do have a little roaster in the fridge....humn.


This is impressive. I remember reading the recipe and thinking that it sounded like a complex challenge - you rose to the challenge with style.

Like Cindy I that that I may have to try this myself.

I AM impressed, Irene! I've boned a whole chicken before, but it didn't look as beautiful as yours.

When I was a kid, my mother used to flatten chicken thigh meat and roll it around a beef, pork & bread crumb mixture. So your second from the last photo brings back powerful memories of Sunday afternoon dinner for me.

I'm another one who thinks the truducken thing is just plain WRONG.


OMG That looks delicious. If you weren't already married I would definatley propose. I might have to take a train trip down there on a Monday night. Keep up the good work.

Marcella Hazan:

My objective in doing this recipe was to provide instructions that would make boning a chicken easily accessible to a good cook. The stuffing is arbitrary, its mild flavor works well for me, but it can be replaced by any other combination that you'd find suitable and enjoyable. I am so pleased, Irene, that you undertook to produce this as directed and did it so skillfully. As for the photographs, next time you can ask Deborah to stand by and click her shutter.

David, what can we do to rid you of your fears? Try it, if it doesn't work, chuck it, and have a pasta sauce ready as a backup, or take Victoria out for dinner. Take a lesson from Irene, all you need is the patience to follow the directions and do EXACTLY as I have written. I have made all these dishes and they work. Deborah, I've never heard of truducken, it sounds medieval and horrible.

Marcella Hazan:

I may have forgotten to insert my name in my recent post here. Marcella

Marcella - a turducken is a deboned chicken stuffed inside a deboned duck and stuffed inside a turkey. The whole things is stuffed with a bread crumb/sausage mixture (how could there be any room left?) and baked. Paul Prudhomme is rumoured to have encouraged the craze - proof that famous cooks can do HARM as well as good!

Medieval and horrible sums it up.

They even sell them ready-made here in Canada!


This is absolutley fabulous and I am inspired to give it a try. What did/can you do with the boned out carcas? I imagine it could be used for stock.

Very well done Irene!


Evelyn S. :

I'm new to this site; in fact, I found it by searching for this recipe so that I could share a link to the recipe with all my foodie friends. I just want to comment, for those of you deciding whether to invest the effort, that my husband made this last year, and I think it might be the best thing I've eaten in my entire life. Certainly it's the best savory dish I've had.

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This page contains a single entry from the blog posted on October 4, 2010 10:43 PM.

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