(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Chicken, Turkey, Duck, etcWHOLE CHICKEN RECIPES >> >  Basil Chevre Stuffed Chicken


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes
by Rozanne Gold, Helen Kimmel

This is a show-off dish that results in an extraordinarily plump bird. Forcing the basil-speckled cheese mixture under the skin takes a bit of patience, but it infuses the flesh with enormous flavor and keeps it ultra juicy. Use a good-qualify fresh goaf cheese such as one from France or a great domestic variety such as Coach Farms.

Very low carb recipe .5 grams - carbs that count (total carbs minus fiber)
Serves 6


    1  chicken (5 pounds)
    2  large bunches fresh basil
    6  ounces fresh goat cheese (chevre)


Preheat the oven to 375°F.

Remove the giblets and liver from the chicken and discard or save them for another use. Remove any lobes of fat near the opening of the cavity. Wash the chicken inside and out and pat it dry with paper towels

Pick off 3 packed cups of basil leaves. In a food processor, combine the basil and goat cheese. Add a pinch of salt and a generous amount of coarsely ground black pepper. Process until the cheese is smooth, being careful not to overprocess.

Now insert the cheese under the chicken's skin: Starting at the neck, slip your fingers under the breast skin, carefully separating the skin from the flesh. Moving your fingers left and right, continue downward and, with your index finger, separate the skin around the thighs. The chicken's skin is flexible enough so that it won't tear, even as you probe toward the thighs. With your fingers or a spoon, push the cheese mixture under the skin to cover the entire breast and thighs, using all of the mixture. You will have approximately a 1/4" layer of cheese under the skin. Press on the skin to evenly distribute the cheese.

Truss the chicken. Sprinkle the chicken lightly with salt and freshly ground black pepper. Place the chicken in a heavy shallow, roasting pan and roast for 1½ hours, or until the temperature on an instant-read thermometer inserted in the thigh reaches 160°F. Remove the chicken from the oven and let it rest for 10 minutes before carving. Remove the skin before serving.

nutritionist's note: I suggest not eating the skin because it will put the saturated fat way over the top and, of course, add calories. However, it will not add any carbs, so the choice is up to you.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages