Stuffed & ready to cook! Using a process known as ballottine, LA Boucherie's chickens are deboned, leaving only the wings for aesthetic purposes. Seasoned to perfection & stuffed with your choice of homemade dressings! This makes a wonderful quick and easy evening meal & is perfect when unexpected guests arrive for dinner! What an elegant way to entertain your friends & family!
Shrimp and Sausage: La Boucherie's pork sausage is slowly cooked with onions, celery, bell pepper, and seasonings in a flavorful red sauce. This mixture is added to cooked natural long grain white rice and mixed by hand. Large plump shrimp are then cleaned, de-veined, and blanched in boiling water. For cooking instructions see "more details" above.
ALLERGENS: SHELLFISH, MILK, SOY, WHEAT, ANCHOVIES
Thawing Instructions: Leave chicken in plastic bag. THAW BY EITHER Placing in refrigerator approx. 24-48 hours OR placing in cold water approx. 1-3 hours.
Cooking Instructions: Preheat oven to 375 degrees Fahrenheit. Remove chicken from bag and place breast side up in a greased baking dish. Chicken should be gently moved around during cooking process to prevent sticking. Cover thawed chicken loosely with foil and bake approx. 1 1/2 hours. (For a browner look if desired, bake uncovered and baste periodically with butter.) Internal temperature must reach 165 degrees Fahrenheit. Optional: To cook frozen chicken cover tightly with foil & bake 1 1/2 hours, remove foil and bake an additional 30 min.
Let chicken rest approx. 10 minutes, remove string & serve!