Roasted Chicken Stuffed with Herbed Goat Cheese a Low-Carb Recipe

 

I’m starting a new series of low-carb recipes and starting with this Roasted Chicken Stuffed with Herbed Goat Cheese. It’s a fun one and if you’ve never broken down a whole chicken before once you learn you’ll want to do it again. Are whole chickens worth their money? At Meijer their whole chicken is $8.33 which what you can easily pay for chicken breasts. A 5 pound whole chicken can serve up to 6 people.  This recipe we are going to cheat a bit a buy herbed goat cheese instead of plain goat cheese and a bunch of herbs . I recommend something like this one sold at walmart:

Ingredients:

5 pound roasting whole chicken 

3 packed cups of fresh basil leaves, 2 bunches 

8 oz herbed goat cheese 

2 tablespoons butter 

Salt and pepper, to taste 

Directions:

Preheat oven to 350F. Rinse the basil and pat dry with a paper towel. In your food processor add the basil, goat cheese and some freshly ground black pepper. Process until well combined and smooth. 

Make sure the giblets are removed from the inside cavity of the chicken. Rinse the chicken inside and out then pat dry with paper towels. Using your poultry sheers like these: 

Cut off the wing tips of the chicken. Starting at the neck slip your fingers under the skin of the breast and carefully separate the skin from the flesh. Continue downward and with your index finger separate the skin from the thighs. Using a spoon push the cheese mixture under the skin to cover the breasts and thighs as evenly as possible. Press down to distribute evenly. You should have a cheese layer about 1/4” thick under the skin. 

Rub the outside of the chicken with the butter. Sprinkle the entire chicken inside and out with salt and pepper, to taste. Tie the legs together with a 6-8” piece of butcher’s twine. Roast on a rack in a shallow baking pan, uncovered, about 1.5 hours or until a meat thermometer reaches 160F. Check chicken every 30 minutes and baste with pan juices. If too brown before reaching temperature tent the chicken with tin foil. Remove from oven and let rest 10 minutes before carving. It’s best cut into quarters with the backbone removed.