In our two part interview with Executive Chef Daniel Ganem from Kane Steakhouse, we discovered that this young executive chef takes his steak seriously. We learned that his restaurant dream come true would be a 60-seater, focusing on technical precision and fine dining. We also got him to tell us what makes those onion rings so incredibly crispy, and that when he sits down at a steakhouse, it's always to order the rib-eye.
Since he's already given us advice on cooking steak for ourselves, we present one of Kane's most popular menu items - the roasted whole chicken, which is first deboned, then stuffed to the wings with bacon, spinach and stilton cheese. If you've never deboned a chicken, no worries, it's a simple process that needs only a visual tutorial. We leave you safely in the hands of Jacques Pépin.
Deboned Stuffed Whole Organic Chicken by Executive Chef Daniel Ganem
1 whole chicken (2.5 lbs.)
2 cups bacon
2 cups Stilton cheese
2 cups sauteed spinach
2 garlic cloves minced
zest of 1 lemon
salt & Ppepper
Preparation: Preheat oven to 350º F. Then, debone the chicken with a petty knife or paring knife (okay everybody, stop here, and click through to to watch the master, Jacques Pépin, teach you how to debone a chicken).
Render bacon until crispy and let it cool on the side. Sauté the spinach with garlic and set on the side to cool down.
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When everything is cold, proceed by stuffing the chicken with sauteed spinach, bacon, and stilton cheese.
Tie the chicken with butchers twine and brush it with butter on the top. Add salt and pepper to taste.
Cook for 20 minutes at 350º F then, turn up the oven to 400º F to finish for a crispy skin.