Boned Stuffed Chicken

• 1 (3 lb) (1½ kg) oven-ready chicken
• lemon juice

A boned and stuffed chicken looks most attractive when sliced. Easy to serve and economical, it makes a good choice for a buffet supper.

Prepare the stuffing before starting on the bird. Trim any skin or fat from the veal. Remove the rind and fat from the gammon. Cut the gammon fat into three or four long strips, then cut three or four long strips of lean meat from the gammon. Mince the