Boneless, Stuffed Poulet (Chicken)
This little blog is 1-year-old this month! It’s been so much fun sharing with you a bit of my Cajun heritage and those classic recipes from just south of LA 14. Here’s my first video on how to debone and stuff a chicken or a poulet (pronounced poo-let) is what we call them back home in south Louisiana. This delicious specialty meat item is a treat and easy to prepare. Here’s how:
Steps to debone and stuff a chicken:
- Rinse and dry the chicken.
- Break the tips of the leg bones off with the back of the blade of a large knife by giving it a strong whack.
- Cut the tips off of both wings. Discard the tips.
- With a small sharp knife remove the wishbone by cutting through the meat on both sides at the top of the breast along the wishbone then pull it out with your fingers and discard.
- Lay the chicken with the back side up, take a sharp long fillet knife and cut along the backbone from top to bottom.
- On one side of the cut start carving the skin and meat away from the chicken carcass toward the breastbone starting from the neck to the chickens bottom. At about three fourths of the way down the back cut out the oyster from the bone and continue to the bottom of the chicken.
- Return to the top of the chicken and cut away the wing bone at its joint from the carcass with your knife.
- Continue slicing away the breast meat from the bone along the side of the rib cage down toward the chicken’s rear.
- Cut away the thigh bone at the joint from the carcass.
- Continue cutting away the meat from the carcass down toward the breast bone.
- Do the same on the other side of the chicken cutting and removing the whole carcass from the chicken meat. You can make stock or broth using the carcass and bones.
- Next, using a small sharp knife cut meat around the thigh joint and start scraping down the thigh bone to the leg joint.
- Cut meat away from around the leg joint and scrape meat from the leg bone and pull the leg bone out. Remember the leg tip was broken away from the leg bone in step 2 making this removal easy.
- Do the same with the other thigh and leg bones. Discard them.
- Now you are ready to season the boneless chicken (I use Slap Ya Mama). Stuff with whatever you desire and either tie it up or sew up its back side through the skin with cooking twine to keep stuffing in place before freezing or baking. I have found letting it marinade in the refrigerator for several hours before freezing or cooking helps to tenderize the meat.
- If frozen, defrost before baking at 375 degrees for 1 hour. Let set for a few minutes then slice and serve. Delicious and so juicy!
The wonderful thing about praying is that you leave a world of not being able to do something, and enter God’s realm where everything is possible. He specializes in the impossible. Nothing is too great for His almighty power. Nothing is too small for His love. Corrie Ten Boom