Cast Iron Petite Chicken (gf) Recipe

Directions

1. 1

   Prepare the Bacon Biscuit Stuffing

   In a skillet over medium heat, cook the bacon until crispy. Remove from skillet and chop into small pieces. In the same skillet, add diced onion and minced garlic, sautéing until translucent. In a large bowl, combine gluten-free flour, baking powder, salt, and pepper. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk, bacon, sautéed onion, garlic, and thyme until just combined.

2. 2

   Stuff the Chickens

   Preheat the oven to 375°F (190°C). Gently loosen the skin of the petite chickens and stuff each with the bacon biscuit mixture. Secure the skin with toothpicks if necessary.

3. 3

   Roast the Chickens

   Place the stuffed chickens in a cast iron skillet. Pour chicken broth around the chickens and cover with foil. Roast in the preheated oven for about 45 minutes, then remove the foil and roast for an additional 15-20 minutes until the skin is golden brown and the internal temperature reaches 165°F (75°C).

4. 4

   Serve

   Remove the chickens from the oven and let rest for 10 minutes before carving. Serve with the pan jus from the skillet.