Boneless Chicken Crown Roast with Mushroom Herb Stuffing

Boneless Chicken Crown Roast with Mushroom Herb Stuffing. Works with Turkey crown as well for a Holiday or Sunday dinner alternative to a whole bird.

When they are on sale at the best price, I often break down several whole chickens at a time and freeze their separate parts. It's often the cheapest way to buy chicken without paying premium prices for chicken breast in particular.

The extra backbones and separated pelvic bones from the thighs and the necks, if any, get saved and roasted for stock as in my Oven Stock Method. Nothing is ever wasted at all.

Economical and versatile.

Since there are just two of us in the household, a couple of leg and thigh joints can suffice for a couple's meal. The wings off of several birds can be combined for another meal. 

The chicken breast then gives me separate options. I can freeze them as single breasts with skin on, or debone them and save them as skin on or skin off breasts.

One additional method is to keep the two breasts together with the skin on as a chicken crown roast. This is the perfect way to make a roast chicken dinner for two without cooking a whole bird.

Boneless Chicken Crown Roast, a Holiday or dinner party option.

As I wrote in another recipe for Turkey Wellington, which falls in a similar category, sometimes folks like an alternative to roasting a whole chicken or turkey.

I have received many thanks over the years for that idea, from couples and young families in particular.

In the same vein, you. an easily use this new recipe for Thanksgiving, Christmas, dinner parties or just Sunday dinner. It's easily adaptable to any stuffing recipe you like as well.

So, use Grandmas's stuffing recipe at Thanksgiving or use our super simple traditional Newfoundland Savoury Dressing to make it any way you like.

This recipe idea is really just a recipe suggestion. It's easy to put your own twist on it, to turn it into a new family fave! 

Looking for more tasty chicken dinner ideas?

Be sure to check out this newly updated collection of Our Top Ten Chicken Dinners from more than a decade online. These have been made literally millions of times and get the best reviews from our followers.

Like this Boneless Chicken Crown Roast recipe?

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Yield: 4 servings

Boneless Chicken Crown Roast with Mushroom Herb Stuffing

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Boneless Chicken Crown Roast with Mushroom Herb Stuffing. Works with Turkey crown as well for a Holiday or Sunday dinner alternative to a whole bird.

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Ingredients

• 1 large chicken crown roast (2 lb)
• 3 tablespoon butter
• ½ red onion finely chopped
• 2 cloves chopped garlic
• 2 tablespoon chopped fresh herbs (see notes)
• 1 cup chopped mushrooms (any kind)
• 2 cups crusty bread cubes
• salt and pepper to season
• 1 tablespoon olive oil

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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  HENCKELS Forged German Stainless Steel 14 Pc Knife Block Set - Ultra Sharp Blades, Professional Chef's Knife Set, Knife Set with Block, Kitchen Knife Set, Dishwasher Safe - Black

Instructions

1. If purchasing a chicken or turkey crown, you can ask the butcher to debone it for you but it is not difficult to do.
2. Just use a sharp knife and use long shallow cuts repeatedly against the bone, staring at the two bottom sides, furthest from the centre line of the breast bone.
3. Just release the meat from both sides first, then run the knife carefully along the top line if the breast bone to make sure the skin stays intact over the whole surface.
4. I like to remove the two centre loins of the breast and use them at the bottom of the roast when tying it up, to fill the gap if needed.
5. Preheat oven to 375 degrees F.
6. Sauté the mushrooms in the butter until they get a little colour and begin to shrink.
7. Add the onions and garlic, season with salt and pepper and cook for another few minutes until thy often.
8. Toss in the bread cubes and herbs. If it seems too dry to hold together you can add a couple of tablespoons or so of water or chicken stock to help hold the stuffing together.
9. Season the inside surface of the chicken with salt and pepper and pile the stuffing down the centre of the meat.
10. Bring both sides together and tie with butcher string, to hold the whole thing together.
11. Turn the breast roast over so that the skin side is up. Season lightly with salt.
12. Brush or rub the olive oil over the surface of the skin.
13. Transfer the a roasting pan with a rack and roast for about 45 minutes or until the internal temperature f the stuffing reaches about 165F.
14. Roasting time will of course depend in the size if the breasts being used. Take a temperature reading at 40 minutes and continue to roast if necessary until the internal temperature is achieved, testing the temperature agin as necessary every 5-10 minutes..
15. Obviously if using turkey crown roast, the time will be longer. Start checking that at 45-50 minutes.
16. Remove from the oven and loosely tent the breast with aluminum foil for about 15 minutes before removing the butcher's twine, slicing and serving.
17. We like to serve this with our Onion Gravy and Smash Roasted Potatoes.

Whole chicken crown roast.

Deboned with chicken loins removed.

Ready for stuffing.

Tied and ready for the oven.

Notes

I used rosemary in the recipe but thyme works just as well. Oregano or tarragon are other options, or a mix of herbs. Whatever you like.

Similarly, any mushrooms or combination is fine. We like to use local chanterelles in season.

Nutrition Information

Yield

4

Serving Size

1 serving
Amount Per Serving Calories 806Total Fat 21gSaturated Fat 9gUnsaturated Fat 13gCholesterol 213mgSodium 1151mgCarbohydrates 67gFiber 5gSugar 9gProtein 83g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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