Boned Stuffed Chicken

• 1 large roasting chicken
• Oil
• Salt and black pepper
• 750 g (

Clean and wash the chicken, and cut off the wing tips and leg ends to make the removal of the skin possible. Singe the chicken over a flame to ‘loosen’ it and burn away any feathers. Loosen the skin from the flesh. Carefully pull the skin right off as though undressing the chicken, taking care not to tear it, starting from the neck and pulling it off the legs last. It will come right off with t