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1
Preheat oven to 375 degrees F.
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2
Starting from backbone remove all bones except for maybe the tips of the wings.
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3
Reserve bones.
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4
To a medium saucepan over medium-high heat, add about 2 to 3 tablespoons olive oil.
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5
Once heated, add the vegetables and saute until onions are translucent.
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6
Next add the chicken bones and cover with water by about 1 to 2 inches.
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7
Bring the mixture to a boil.
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8
Once at a boil, reduce the heat and continue to simmer for about 3 to 4 hours, skimming the top as necessary.
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9
Next, remove the saucepan from the heat and strain.
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10
Either allow the stock to cool down and refrigerate or keep warm until needed.
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11
Stuff boudin mixture into the chicken and sew back together to reform chicken shape.
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12
Place chopped onion in bottom drip pan of a 2 piece roasting pan.
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13
Place the chicken, breast-side up, in the roasting pan.
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14
Place a small piece of butter under the skin on each chicken breast.
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15
Season chicken well with Cajun seasoning and cayenne pepper.
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16
Place in oven covered at 375 degrees F for about 45 minutes, then uncover and cook an additional 15 to 30 minutes.
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17
Deglaze drip pan with white wine or chicken stock and reduce.
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18
Pour into strained chicken stock.
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19
In a small bowl combine 1 tablespoon cornstarch with 3 tablespoons cold water and whisk until combined.
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20
Whisk the cornstarch slurry into the stock mixture and bring to a boil, allowing the sauce to thicken.
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21
If the sauce is too thin, add more cornstarch slurry.
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22
If it's too thick, add more water.
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23
After chicken has rested, top with the gravy and serve with a side of smothered okra, tomatoes and butterbeans, if desired.
