As much as I love chicken, sometimes I get bored with it (kinda like Glee... OMG simmer down gleeks and put away your pitch forks!). We were having company the other night and I'm trying my hardest to keep my grocery bill down this month so I looked in the freezer and found two chickens which is plenty to feed 4 adults and 4 kids. Chicken is really versatile, it takes on the flavours of whatever you pair with it, but for the most part I'd say we have it the same 5 ways all the time (that's what happens when you have ankle-biters). I considered beer can chicken *yawn*, or cutting it up and grilling it *double yawn*.
Not sure what I was doing with it, I opened the fridge... and that's when inspiration hit me (and a precariously placed jar of olives cause no one puts anything way properly in this house), garlic and herb cream cheese! Immediately I added sundried tomatoes in my head and imagined shoving the whole mess under the skin next to the meat. I know you're thinking "Whaaaaa?" Just go with me here.
Next I did my favourite trick to keep chicken really moist, shoved it full of celery! Again, ya gotta trust me, it works like a charm! Then I coated the whole thing in buttah. I cook with butter, don't be scared. If margarine or olive oil is more your thing, go for it. I like the flavour the butter imparts. Then I sprinkled on a little kosher salt and some fresh cracked black pepper. This is what I got...
... are you drooling?
Sundried Tomato and Cream Cheese Stuffed Chicken
1 whole chicken, giblets removed, rinsed and patted dry
1/2 container of garlic and herb cream cheese (about 2/3 cup)
1/4 cup sundried tomatoes packed in oil, chopped
3-4 stalks of celery
1/4 c or 1/2 stick of butter
salt and pepper
1/2 c chicken stock
1. Preheat your oven or grill to 350˚F.
2. Using the handle end of a wooden spoon, work the spoon under the skin of the breast and drumstick & thigh to separate being careful not to tear or poke through.
3. Combine the tomatoes with the cream cheese and using a spoon or a piping bag, push the cheese mixture into the pocket between the skin and the meat.
4. Cut the celery stalks to size and shove them into the cavity of the bird making sure to fill it.
5. Spread the butter all over the exterior of the chicken and sprinkle with salt and pepper.
6. Place in a pan and add the chicken stock.
7. Roast covered for approximately an hour* and then remove the cover and cook until the skin is golden brown.
8. Allow to rest covered on the carving board for 10 minutes before slicing.
*Cooking time will depend on the size of your chicken. Cook until juices run clear and meat is no longer pink.