Caylee's Chicken Recipe - I can see why she said: "Pick mine, pick mine!"!

Caylee's chicken Recipe was the one I chose from all the ideas, links and recipes I received yesterday  after I posted on Twitter and Facebook that I am in need of a new Chicken Recipe. I got quite a response for my busty Roasted Chicken too, but that is a story for another day! It seems as if chicken features on every one's menu at least twice, sometimes even three times a week so can there ever be enough chicken recipes to go around....most definitely not!

My knowledge and preference about chicken have certainly changed since I am under the influence of so many great foodies. Years ago when I started this blog, chicken was chicken and I did not care where it came from. Price was the about the only determining factor  that I used when choosing to buy or not to buy. Of course if the chicken had a fowl( sorry couldn't resist!) smell, I would leave it, but organic and free-range meant absolutely nothing to me. I grew up in the country side so to me chicken had to always be good, so all the commotion about the mass production etc was totally beyond me. Until one "fatal" Sunday when I decided to experiment a little, more to prove people wrong than to prove myself wrong, that I must tell you. I took two whole birds, one organic and one not(mass produced), place them in the  same roasting pan, used the same spices and herbs and roasted them at exactly the same temperature and time. Afterwards I sliced some of the breast meat from both birds and tried it on hubby first. Needless to say, he thought it was two totally different recipes and that I had used anchovies in the one(mass produced) bird.We were horrified to learn about the difference in taste, let alone all the other important stuff. We were converted and now we eat free-range and organic chicken so all chicken recipes on this blog use either free-range or organic. If you are not converted yet, do yourselves a favor and experiment like I did, you will be amazed!

So on to Caylee's Chicken Recipe. I said on Twitter that I wanted zingy and flavorsome and when I read her recipe for stuffing chicken with cream cheese and herbs, I was all for it. The fact that I had a bowl full of cream cheese left over from the weekend, helped me in making my choice. Please do not feel offended if I did not pick your recipes, remember we eat chicken often so I will get to them, promise!



Here is how I tweaked Caylee's Recipe.Caylee blogs over at Love Bites!





Caylee's Chicken Recipe

 serves 6 people



Ingredients



12  free-range chicken pieces - I used thighs and drumsticks

½ cup (125 ml) cream cheese

½ log(50gr) of goat's cheese - optional

about 8 sun-dried tomatoes in oil

fresh thyme

salt/pepper

olive oil



Place all the ingredients, except the chicken in a blender and blitz into a paste. Use your fingers to loosen the skin on the chicken and try to push the stuffing in under the skin without tearing the skin. Season the chicken pieces a little more with some salt/pepper and a few sprigs of Thyme. Drizzle some olive oil over the top and pop in the oven for about 45min to 1 hr, Serve with butter bean mash and sweet green peas.

We loved this recipe, thanks Caylee. The saltiness of the cheeses, was fantastic in the chicken, the skin crisped up nicely and the meat was fall-off-the-bone tender!Thank you Caylee!



You can never have enough Chicken Recipes, so please browse around.