Roast Chicken stuffed with Indian-Spiced Goat Cheese

Roast Chicken stuffed with Indian-Spiced Goat Cheese Let me tell you the story of this chicken.

A few months back, I was reading one of my favorite blogs, and as usual was thinking how great a friends the author and I would be…I’m sure of it…even though I would struggle knowing that I was the less funny of the two of us…but how even that would be okay because she’s hilarious and makes great foods and because she too is uncomfortable when things don’t include cheese.

Roast Chicken stuffed with Indian-Spiced Goat Cheese Anyway, as I was reading, I came across a post that detailed how she not only rubbed Italian-herbed goat cheese on the outside of a roasting chicken like savory suntan lotion, but she stuffed goat cheese under the chicken skin…and I thought YES.

What does a roast chicken need? Goat Cheese.
And what does goat cheese need? Fruit.

And so it went. Fruit became chutney. And the chutney I dreamed of was Indian. And then I spiced up some softened goat cheese with Indian classics – curry, of course, coriander, cumin, cinnamon, and garlic salt.

Roast Chicken stuffed with Indian-Spiced Goat Cheese If you make this, you will want to stop at this point, and smear (I hate that word) this concoction all over some toasted bread. But press on. Trust me.

All that’s left is to plug your nose while you remove all the gag-inducing chicken parts from inside the chicken (I seriously would have made the worst pioneer woman)…give it a little bath and towel it down. Then, you just lovingly rub the chicken down with some olive oil, add a little salt and pepper, and then slather it and stuff it with your Indian goat cheese mixture.

Roast Chicken stuffed with Indian-Spiced Goat Cheese For all of my failed birds in the past, these chicken-roasting instructions have never failed me…although I cover mine with foil for part of the roasting time. After 75 minutes in the oven, and 30 minutes of resting time, you will have the most succulent, crispy, goat-cheese flavored chicken of your life. The goat cheese seriously adds a ton of pizzazz to any plain-jane chicken…pair it with some rice, fresh cilantro, and a mango apricot chutney (recipe coming Wednesday!), and you might just cry goat-cheese-stuffed tears of joy.

Roast Chicken stuffed with Indian-Spiced Goat Cheese

Roast Chicken stuffed with Indian-Spiced Goat Cheese

(recipe from Carpé Season) (inspiration to stuff goat cheese in the chicken from How Sweet It Is )

(yields one whole chicken - serves 4-6)

This simple roast chicken is stuffed with an Indian-spiced goat cheese and results in a ton of flavor as well as a perfectly cooked chicken. This chicken is amazing served with some jasmine rice and a mango-apricot chutney.

Ingredients

5-lb. fresh chicken, giblets removed

3-4 tbsp. olive oil, divided

salt and pepper to taste

8-oz. goat cheese log, room temperature

3/4 tsp. curry powder

1/4 tsp. ground coriander

1/4-1/2 tsp. ground cumin (I am a cumin fiend and went with 1/2 tsp.)

1/4 tsp. garlic salt

pinch cinnamon

1/2 lemon

1 bulb garlic, top cut off and loose papers removed

cooking spray*

--

foil

Instructions

In a bowl, combine softened goat cheese with curry, coriander, cumin, garlic salt, and cinnamon. Set aside.

Preheat oven to 425 degrees.

Spray roasting pan and rack with cooking spray. (I always roast chickens on a rack; though this is not necessary. *Also, I only use cooking spray to keep clean-up easier; it is not necessary either.)

Rinse the inside and outside of your chicken. Pat completely dry.

Rub the non-breast side of the chicken with 1-2 tablespoons of olive oil, then sprinkle with salt and pepper. Place that side down in your pan or on your rack. Lift the skin of the chicken above the breast and stuff with goat cheese mixture, pressing it into the thighs and as far back as possible. Rub the outside of the chicken with some goat cheese as well, using up the mixture. On top of that, rub 1-2 tablespoons olive oil and sprinkle with salt and pepper. Stuff the garlic bulb, cloves-facing inward, in the top opening and the lemon, slice-side up, in the bottom opening. They may fall out while roasting, which is fine.

Cover somewhat loosely and roast for 50 minutes. Remove foil and roast for another 25 minutes but keep an eye on it. If it's getting too brown, just cover with foil again. Remove from oven and let rest for 30 minutes before cutting. (I like to let mine rest on the stovetop of a heated oven, covered very loosely with foil. If you cover it too tightly, it will lose its crispiness.)

The chicken will continue to cook on the inside even after it's removed from the oven, so don't check the temperature immediately after you take it out. Once it's done resting, you'll know it's cooked thoroughly if when poked, the juices run clear, and/or when you stick a thermometer in the thickest part of the thigh (though not touching bone), it reads 160*.

Once rested, carve the chicken into pieces. I have to look at these step-by-step carving instructions every single time.

Serve with jasmine rice, a fruity chutney like this one , and fresh cilantro. Be sure to save the picked-clean chicken carcass in your freezer to make homemade chicken broth.

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6 thoughts on “Roast Chicken stuffed with Indian-Spiced Goat Cheese

  1. HA! I just found this and knew immediately who you were talking about. I think I found your (perfectly just-as-funny-as-Jessica’s) blog on How Sweet It Is. For which I am truly grateful! PS: I’ll make bulgogi tomorrow and take pictures and try to form it into an actual recipe!

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