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Ruth’s Chris Stuffed Chicken Recipe

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This Ruth Chris Stuffed Chicken recipe features a succulent spatchcocked whole chicken stuffed with a flavorful blend of cream cheese, sharp cheddar, and herbs, seasoned with a homemade spice mix. Roasted to perfection and finished with a zesty garlic lemon butter sauce, this dish offers a gourmet experience perfect for an elegant dinner or special occasion.

Ingredients

Seasoning Mix

  • 1 ½ teaspoons Kosher salt
  • 1 ½ teaspoons paprika
  • 1 teaspoon black pepper
  • 1 ½ teaspoons garlic powder (divided)

Filling

  • 6 ounces full-fat cream cheese (softened)
  • 1/3 cup sharp cheddar cheese (finely grated)
  • 1 teaspoon dry Ranch seasoning
  • 1-2 tablespoons fresh chopped herbs (such as parsley, rosemary, and thyme)
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Chicken and Cooking

  • 1 whole chicken (about 4-5 pounds)
  • 2 teaspoons olive oil
  • 6 tablespoons unsalted butter (divided)
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons fresh parsley (minced)
  • Salt and pepper (to taste)

Instructions

  1. Prepare Seasoning Mix: In a small bowl, combine 1 ½ teaspoons Kosher salt, 1 ½ teaspoons paprika, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Set this blend aside for seasoning the chicken later.
  2. Make the Filling: In another bowl, mix together softened cream cheese, grated sharp cheddar, dry Ranch seasoning, 2 tablespoons fresh chopped herbs, Worcestershire sauce, ½ teaspoon garlic powder, and ½ teaspoon onion powder until smooth and thoroughly combined. Refrigerate this filling for 10-15 minutes while preparing the chicken.
  3. Spatchcock and Airline the Chicken: Remove giblets from the chicken cavity. Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it completely. Then cut between the shoulders and press them to reveal the keel bone, which you remove. Trim rib bones from the breast to clean the airline cut. Flip the chicken breast-side up and press down firmly to flatten into a spatchcocked shape. Locate the thigh joints and slice through the skin and joint to remove thighs. Remove part of the wings, leaving only drumettes attached.
  4. Prepare Chicken for Stuffing: Pat the chicken dry with paper towels. Gently lift the skin from the breasts without tearing, creating pockets. With a sharp boning knife, carefully slice into the thickest part of each breast parallel to the cutting board to make deep pockets, being careful not to pierce the skin.
  5. Stuff the Chicken: Spoon about half of the prepared filling into each breast pocket, pressing gently to fill evenly without overstuffing. Use toothpicks to close the openings tightly to seal the filling inside, pulling skin over the seams if possible.
  6. Season the Chicken: Drizzle olive oil over the outside and under the skin. Rub the reserved seasoning mixture evenly on both sides of the chicken and under the skin.
  7. Roast the Chicken: Spread 2 tablespoons of softened butter evenly over a small baking sheet. Place the chicken breast-side up on the baking sheet and roast in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the internal temperature reaches 165°F (74°C). Cooking time varies with chicken size.
  8. Prepare Garlic Lemon Butter Sauce: While the chicken roasts, melt 4 tablespoons of butter in a small saucepan over medium-low heat. Add minced garlic and cook until fragrant, about 30-60 seconds. Remove from heat and stir in fresh lemon juice, minced parsley, and season with salt and pepper to taste.
  9. Finish and Serve: Remove the chicken from the oven and transfer to a serving dish. Carefully remove toothpicks. Pour the garlic lemon butter sauce over the chicken and garnish with additional fresh parsley. Allow the chicken to rest for 5-10 minutes before slicing and serving.

Notes

  • Spatchcocking the chicken helps it cook evenly and reduces roasting time.
  • Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
  • Be careful when lifting the skin to avoid tearing, which helps keep the filling inside during roasting.
  • Feel free to customize the filling herbs based on your preference or availability.
  • Removing the backbone and keel bone is key to achieving the spatchcocked and airline cuts.
  • Allowing the chicken to rest before slicing ensures juicier, more tender meat.

Find it online: https://marthatasty.com/ruths-chris-stuffed-chicken-recipe/