Chickeny Bacon et Stuffing

[CrashTD]

Cant remember where I saw this but I have been making it for a few weeks so would share. I don't have a recipe I just do what works.


It is Chicken filled with Stuffing and wrapped in bacon. Very easy to make and alot cheaper since I substituted breast for thigh. The thigh seems to hold moisture alot easier and gives a much nicer flavour. (I think its the fat)

To feed 2 you need -

6 de-boned Chicken Thighs
6 Rashes of Bacon
Sage & Onion Stuffing
Honey/Golden Syrup


Lay the Bacon out and place the chicken on the end


Make up about 1/2 pint of stuffing. I used Sage & Onion then added some golden syrup, pepper and dash of white wine (Not a fan of white so trying to use up the bottle of Sauvignon Blanc I acquired)


Place a dollop/spoonful of stuffing on the chicken where the bones would usually go.


Fold the butterflied thighs over the stuffing and roll them up and hope you don't squeeze all the stuffing out the middle.


I then glaze the tops of the bacon in Honey/Syrup. If you were posh you could use one of those paintbrush things that my female relatives use but I just use my finger/a knife. This will take the salty edge off the bacon.

Stick it in the oven for about 40 minutes or until the chicken juices run clear when you stab it.

[Mobile Chicane]

Looks good. Thighs are a greatly underrated meat.

[Plotloss]

It's on the back of the Paxo box...

[escargot]

Mobile Chicane said:

Looks good. Thighs are a greatly underrated meat.

Thigh over breast, any day.

[Henry Hawthorne]

Looks nice and simple, might give it a go.

Breast is best, though.

[escargot]

Henry Hawthorne said:

Breast is best, though.

Not for flavour it isn't. To argue otherwise would be the mark of insanity.

[Don]

escargot said:

Henry Hawthorne said:

Breast is best, though.

Not for flavour it isn't. To argue otherwise would be the mark of insanity.

Indeed.

I make this but instead of stuffing use Sausagemeat. I coined the name "Three Meats Roll" as it is chicken, bacon and sausage - rolled.

I never thought all that rolling practice as a student would come in handy in later life but there you go.

I like mine sprinkled with garlic salt and tarragon.

Another variant is to use chicken breast - but stuff it with grated cheese. You need to cook that faster in a hot oven to keep the drier breast meat moist but still crisp up the outside of the bacon.

Edited by Don on Sunday 28th February 14:17

[Plotloss]

Don said:

I never thought all that rolling practice as a student would come in handy in later life but there you go.

Fajitas.
Crispy Duck Pancakes





And the embarrasment of them coming out coned.

[Don]

Plotloss said:

Don said:

I never thought all that rolling practice as a student would come in handy in later life but there you go.

Fajitas.
Crispy Duck Pancakes





And the embarrasment of them coming out coned.

[CrashTD]

escargot said:

Henry Hawthorne said:

Breast is best, though.

Not for flavour it isn't. To argue otherwise would be the mark of insanity.

I switched from breast to thigh. Breast dries out alot quicker and I am sure thigh tastes more like chicken