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#Stuffed baked chicken skin

I first made a version of Chicken Stuffed with Pesto over ten years ago and it even had photos that were not bad. I know how hard it can be to stick with a strictly low-carb eating plan, and that’s why I think having a good collection of low-carb recipes that are really a treat can help! I always try to come up with recipe ideas that have that “wow” factor that makes you want to cook them over and over, and this Baked Chicken Stuffed with Pesto and Cheese certainly fits that description. PIN Baked Chicken Stuffed with Pesto to make it later! Taste and add as much salt as needed (this will differ depending on the amounts of juices you had left and the amount of water used).Baked Chicken Stuffed with Pesto and Cheese is a perfect dish when you need a special low-carb meal that feels like a treat! Whisking constantly, slowly pour in the liquid from the chicken, bring to a boil and cook, whisking constantly until it reaches the desired consistency, about 5 minutes. Add the 2 tbsp of reserved fat with 3 tbsp of all purpose flour. Heat a small a small pot over medium heat.Depending on how much liquid you have remaining, top up with enough water to measure 1 ½ cups of liquid for the gravy. Using a spoon, reserve 2 tbsp of fat, discard the rest of the fat, but keep the liquid juices that are in the measuring cup. The fat will float to the top and will separate from the liquid and will be lighter in colour. Scrape all juices and fat from the roasting pan into a glass measuring cup. Once the chicken is done cooking (both the chicken meat and the stuffing have reached 165F), remove it from the pan and set aside.

You’ll need to add some more broth or water about ¾ of the way through the cook time. Add 1 ½ cups of chicken broth into the pan, this will help to create a gravy and stop anything from burning in the pan.We’ll reserve some of the chicken drippings and fat as well. Not pictured, but for the gravy it is super simple water and flour.

#Stuffed baked chicken skin

Thyme is my go-to herb to pair with chicken and I love to sprinkle it all over the skin before roasting.I use olive oil on the outside of the skin, I find that it’s easier to spread than butter and leads to a glorious golden and crispy skin.

Chicken broth to keep the stuffing moist.

Since the stuffing cooks for some time in the chicken, dried herbs work well here. You could also make your own stuffing blend using a combination of those herbs. I like to use a blend because it will have bits of rosemary, sage and thyme or oregano which are all key ingredients in a stuffing.

I season my stuffing with Italian seasoning or you could also use poultry seasoning.

Onion, garlic and celery are all used to add flavour to the stuffing.

Don’t worry about needing to remember to keep it out for “day old bread”, I toast it in the oven before making the stuffing.

Cubed bread I just use Italian or sandwich bread.

Butter is used to sauté the stuffing ingredients and is tucked under the skin (this is what helps keep the chicken breast so juicy!).

Get yourself a good quality whole chicken this one is about 3-4 lbs.