Chicken stuffed with cream cheese
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- mark111757
- Posts: 788
- Joined: Wed Apr 25, 2012 9:49 pm
- Location: USA
Chicken stuffed with cream cheese
This caught my eye in the September issue of taste Woolworth's (south Africa).
https://taste.co.za/recipes/chicken-stu ... -the-skin/
Full fat cream cheese of course
https://taste.co.za/recipes/chicken-stu ... -the-skin/
Full fat cream cheese of course
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Chicken stuffed with cream cheese
Some videos attract your interest instantly, Mark.
Especially if they are a little different. Cream cheese will be like full fat cream in cooking, I should think.
Giving you a ready made sauce.
Especially if they are a little different. Cream cheese will be like full fat cream in cooking, I should think.
Giving you a ready made sauce.
- Joanbunting
- Posts: 1879
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: Chicken stuffed with cream cheese
Mary Berry does something similar using Boursin cheese. instant addition of herbs and garlic. Its rather good.
Stuffing chicken, and guinea fowl under the skin is a good way of keeping them moist.
In the truffle season I use finely sliced fresh truffles - but that's really classic French - called en demi deuil - semi mourning ! I always feel very silly pinching the chicken to loosen the skin.
Stuffing chicken, and guinea fowl under the skin is a good way of keeping them moist.
In the truffle season I use finely sliced fresh truffles - but that's really classic French - called en demi deuil - semi mourning ! I always feel very silly pinching the chicken to loosen the skin.
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
- cherrytree
- Posts: 567
- Joined: Thu Apr 26, 2012 3:48 pm
Re: Chicken stuffed with cream cheese
That’s very spooky, Joan. We’ve got friends coming for supper tomorrow night. I’ve just come home having bought the ingredients for MB’s chicken breasts with a Boursin filling and tarragon.
- Joanbunting
- Posts: 1879
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: Chicken stuffed with cream cheese
They will enjoy it Cherrytree !
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Chicken stuffed with cream cheese
I agree. It’s a great recipe.
Re: Chicken stuffed with cream cheese
I think the first to spread cream cheese under the skin of a roast chicken was Michel Guérard in his Cuisine Minceur . I remember making it in Madrid in the late 1970s with a friend who'd just bought the book. Though it wasn't full fat.
Might try it with Mary Berry's Boursin next time I do a roast chicken.
Might try it with Mary Berry's Boursin next time I do a roast chicken.
Re: Chicken stuffed with cream cheese
I like the idea of using the Boursin cheese.
I use softened butter, to which I add crushed garlic and tarragon.
I use softened butter, to which I add crushed garlic and tarragon.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Chicken stuffed with cream cheese
I think that's your signature dish, Renee. I always think of you anyway.
Cuisine Minceur
I've got that book, Marja. Let me see if I can find the recipe (if it didn't suffer my charity shop cull that is).
Cuisine Minceur
I've got that book, Marja. Let me see if I can find the recipe (if it didn't suffer my charity shop cull that is).
Re: Chicken stuffed with cream cheese
I know you'll all be desperately wanting to know this (or look away now).
A forehead face lift is done the same way. A programme showed the surgeon loosening the skin by using a flat wooden tongue depressor, like a big lolly stick, to push under.
I wonder now if he learned the technique in his kitchen
A forehead face lift is done the same way. A programme showed the surgeon loosening the skin by using a flat wooden tongue depressor, like a big lolly stick, to push under.
I wonder now if he learned the technique in his kitchen
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