This is one of our favorite meals. Bonus: The chicken carcase makes a great stock for soup - 2 meals from 1 chicken!
The method for this one is a little complicated since you have to de-bone the chicken. We have made a video to demonstrate how to de-bone, stuff & truss the bird.
Here is what you need:
1 whole chicken
1 cup frozen spinach
4 - 6 dried mushrooms
6 cloves of garlic
2 tablespoons pitted Kalamatta olives, chopped up
1 tablespoon dijon mustard
1/4 cup tablespoons goat cheese
1/4 cup low-moisture mozarella
salt & pepper to taste
First you need to blend up your mushrooms in the blender to make a powder (this will absorb more moisture. You want a 'thirsty' stuffing).
Then you want to sautee the spinach with the garlic until most of the water is out of the spinach. Add the goat cheese & heat until it's all melted down.
Then in a bowl, mix together the spinach, mushroom powder, olives and cheeses. Set aside while you de-bone the chicken.
De-bone the chicken. Check out Tyson's how to video:
Once the chicken is de-boned, stuffed & trussed. season with salt & pepper, and then roast in the oven at 400 for roughly an hour or until internal temperature of 160.
