Ashanti Chicken( Deboned Roast)

by ImmaculateBites on 20 November, 2014

Ashanti Chicken-  Whole Roast Deboned Chicken stuffed with Jollof rice  paired with gravy from drippings

Ashanti Chicken

Want something, fun, New, Exciting on your thanksgiving or Christmas table?

 Try this African ballotine (chicken boned, stuffed and rolled into a bundle)- I promise – pinky promise. You won’t regret it.

 Do you know what it is stuffed with? Rice. But not just any rice – Jollof rice. 


This rice is so widely enjoyed through out West Africa and is quickly catching on in the Western World – bearing striking resemblance to Mexican rice but with different flavors.


You have got to make this- your family would think you are Genius and you would impress the heck out of them! Maybe even some OH’s and AH’s.

Ashanti Chicken


However, you have to step out of your comfort zone to do this one –maybe just this once, Christmas or thanksgiving only comes once a year right?


This recipe was inspired by Ashanti Chicken – A chicken of Ghanaian Origin, which according to Congo book is on the instinct list- after trying it out, I can see why people are not making it as much. It is stuffed with yams and poached – just not quite appealing, to me at least. For the sake of brevity you can head over to Congo book or Betumi blog to read more 


Want somwist on this scrumptious chicken- I used a spice blend to serve as a dry rub for the chicken. For the stuffing, you can use this Jollof rice here or this SUPER DUPER easy, My Go To, Jollof Rice here – both taste great. However, the baked version is easier and hassle free, leaving you time and hands free to focus on the chicken.  

Gravy with drippings

The hardest part, for me, was deboning the chicken- which is quite daunting but doable. After watching couple YouTube videos on how to debone a chicken I felt I could face this task   What could be so difficult about it – after all I am not a chicken- pun intended     BONED CHICKEN  After some deep breaths I got it down to under an hour then did it again  - it took me about 30minutes- then again to 20 minutes. I just wanted to keep deboning chicken- they say practice makes perfect and that’s so true.   You can do it for less- the wings are the hardest part to me.  At the end I realized it is not worth it, I cut of the wings and used for stock. Baked JOLLOF RICE Finally, you stuff the chicken – the fun part. Be very careful not to over –stuff it – you should be able to easily close the chicken with the flaps over lapping- then do the tying.  CHICKEN BALLOTINE This is a great make ahead dish – do it the day before and roast the day of.  If you have a roasting pan that is great ! if not, place on top of a cookie sheet and place a pan underneath to collect the dripping.  It is Ghetto Fabulous but who cares! It does the job.

Ashanti chicken

This chicken broth and the drippings can be whisked into delicious, rich and flavorful gravy fairly quickly . Words can’t  describe how to debone a chicken so I am going to include these you tube videos on how to debone and roll a chicken here.   Do make the gravy using this chicken stock here cause it tastes great!


5.0 from 2 reviews
Ashanti Chicken( Whole Deboned Chicken With rice)
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: African
Serves: 6-8
Spice rub
  • 1-tablespoon thyme
  • 1 ¼ teaspoon salt
  • 1 ½ tablespoon onion powder
  • 1 ½ tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1-teaspoon white pepper
  • ½ teaspoon cayenne pepper
  • 1-teaspoon bouillon powder (you may replace with salt)
Jollof rice
  • 1 medium onion chopped
  • 1 14-ounce Can tomatoes sauce
  • ½ cup cooking oil
  • 3 cups rice (I used Basmati)
  • 2-teaspoon Chicken bouillon
  • 2-teaspoon salt
  • 1-tablespoon paprika
  • 1-tablespoon garlic powder
  • 3½ cups chicken broth or water
  • 1-teaspoon white pepper
  • ½ teaspoon dried thyme (optional)
  • 1 scotch bonnet pepper or ¾ teaspoon hot pepper (omit if cooking for kids)
  • 1-pound vegetables
Gravy with chicken drippings
  • ¼ cup drippings (from roast chicken)
  • 2 -3 tablespoons all-purpose flour
  • 2 or more cups chicken stock
  • Chicken bouillon powder to taste (optional)
  • Salt and ground black pepper to taste
Jollof rice
  1. Preheat oven to 350 degrees. Rinse rice through water. In a half sheet baking pan
  2. In a half sheet pan (12-13/16" l. x 10-7/16" w. x 2-1/2”) combine all ingredients and stir so that everything is fully combined
  3. Cover tightly with aluminum foil paper.
  4. Gently place in oven and let it cook for about an hour.
  5. Remove carefully from oven and let it rest for about 5 minutes. Then carefully remove aluminum paper. Fluff rice with a fork and mix evenly. Serve warm
Stuff chicken and tie
  1. Starting with chicken remove all bones, dry it out using paper towels reserve all the bones – use to make chicken stock here.
  2. Then generously season chicken with spice.
  3. Stuff Chicken with rice – go easy with the rice
  4. You can either sew chicken or tie it up
  5. Start at one end. Make sure to tuck any loose ends of chicken under the chicken. Position your first knot to keep these loose ends tucked. Tie the knots on the underside of the chicken. It works a lot easier. Try to keep the knots at roughly an inch or so apart.
  6. After you have tied the knot, stretch the string down the chicken and hold it in place with your thumb. Loop the string around the chicken. Lift the piece you’re holding under your thumb, and tie another knot- until the under side of the chicken look like a chain of knots. Generously season the outside of the chicken with seasoning.
  7. When ready to roast preheat oven to 375 degrees F
  8. Place chicken in roast pan and roast for about 50 minutes, then uncover and cook an additional 15 to 30 minutes. Remove and let it rest before serving.
Chicken gravy with drippings
  1. Heat a saucepan or skillet with drippings over a medium-high heat. Gently whisk in the flour to make a “roux.” Stir the roux for a minute or two to remove any raw taste of the flour until you get a nutty smell. Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.
  2. Then add the remaining liquid and adjust thickness to personal preference – season with bouillon, salt and pepper. Remember gravy thickens as it cools down.







Chicken Stock

by ImmaculateBites on 20 November, 2014

Brown Chicken Stock

Have you ever tried making your own Chicken stock?  If you were doing a lot of cooking during this holiday season it would be a good time to make one. I am going to give you several reasons why

  1. It pretty easy to make at home just a few minutes of prep and the rest is easy.
  2. Cost effective  -about a fraction of super market price
  3. No waste! You put bones from roast chicken or raw chicken in to good use.
  4. Adds unbelievable flavor, richness and depth of flavor to your dishes
  5. It makes your food taste like chef’s food, bring depth of flavor 

This recipe is just serves as a guide;  you can add to remove any herb you do not like .

Chicken Stock


Chicken stock

You may begin by browning the chicken in the oven for about 30-40 minutes or doing it stove top- Add about  a tablespoon of oil to large pot about 7-8 quart stock pot brown chicken until brown

.Chicken stocK

Add the onions, garlic, thyme, celery, parsley and bay leaves; cook and stir for about 2 minutes. If they scorch or start to burn just add a bit of water and scrape up all the bits.

Chicken stock

Add remaining ingredients to the pot with about 20 cups of water 


Bring to a boil, Reduce heat to low, and simmer uncovered for 3-4 hours. Add more water if needed.

Chicken stock


5.0 from 1 reviews
Chicken Stock
Prep time
Cook time
Total time
Recipe type: Appetiser
  • 2 pounds chicken parts, such as wings, bones, legs, or thighs
  • 1 large yellow onions, diced
  • 2 large carrots, diced
  • 1 large parsley sprig
  • 2 large celery ribs, diced
  • 3 sprigs thyme
  • 2 bay leaves
  • 4 crushed medium cloves garlic
  • 20 cups water


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