DEBONED CHICKEN WITH MUSHROOMS AND SPINACH
Whole deboned chicken, stuffed with baby spinach and mushroom, wrapped in bacon with a caramel syrup glaze.
I forgot to take photos of the process but this is really spectacular chicken.
- 1 chicken
- 250 g mushrooms
- salt en pepper
- paprika
- braai spice
- 3 x 250 g streaky bacon
- breadcrumbs
- baby spinach
- honey or syrup
Debone chicken.
Finely chop and sauté the mushrooms in a pan with salt, pepper, paprika and braai spice.
Cook until all the water is cooked out of the mushrooms.
Let it cool a little and mix with about the same amount of panko breadcrumbs (or other if you don’t have panko).
Layer the baby spinach inside the chicken once deboned. I did 4 or 5 layers.
Spread the mushroom mixture on top of the spinach.
Roll the chicken tightly with clingwrap and place in the freezer for about 20 minutes to firm up and hold shape.
Braid the bacon on clingwrap making sure to make it big enough to cover the whole chicken and overlap a little on the bottom and sides.
Once chilled, take the chicken out of the cling wrap and wrap using the bacon braid.
Tightly wrap again in cling wrap and chill for another 15 to 20 minutes to keep the shape. (Don’t let it freeze!)
I did this as a little experiment in the air fryer but you can use an oven too.
Airfry on 180°C for 40 minutes, occasionally pouring some syrup or honey to glaze the bacon.
Once cooked, let it rest for 5 or 10 minutes before slicing.
Let me know how yours turns out .👊🏻😎
Recipe and photo: Anco Pretorius
