Open-Boning and Stuffing Chicken

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 – a good, short-handled, sharp, thin-bladed boning knife, a pair of poultry shears and some knowledge of the bird’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.