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Open-Boning and Stuffing Chicken

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
A boned bird has endless possibilities for stuffing and serving, and, hot or cold, a stuffed boned bird is easy to cook through evenly.
Boning a whole chicken may seem tricky at first, but with practice it will soon become easier. Three things help โ€“ a good, short-handled, sharp, thin-bladed boning knife, a pair of poultry shears and some knowledge of the birdโ€™s anatomy so you can work out where the bones lie. Do not nick the skin while you are working as the stuffing may burst through during cooking.

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