La Boucherie Chicken stuffed shrimp and crawfish jambalaya
La Boucherie Chicken Stuffed with Shrimp and Crawfish Jambalaya

Chicken Stuffed with Shrimp & Crawfish Jambalaya

Regular price $20.00
/
Shipping calculated at checkout.

Ready to cook and stuffed with shrimp and crawfish jambalaya. Using a process known as ballottine, La Boucherie's chickens are deboned, leaving only the wings for aesthetic purposes. Seasoned to perfection & great for any easy meal!

Approximately 3 lb. (48 oz.)


Cooking Directions : Preheat oven to 375°. Remove plastic bag and place chicken, breast side up in a non-stick baking dish that has been sprayed with cooking oil. 
Thawed : Cover loosely with foil and bake approx. 1.5 hr. Internal temp of 165°F. Remove from oven and let rest for 15 min. Remove string, carve, and serve.
Frozen : Cover tightly with foil and bake approx. 1.5 hr. Remove foil and bake additional 30 min. Internal temp of 165°F. Let it rest for 15 min., remove string, carve and serve. 

 

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