Boning and Stuffing

I love stuffed dishes, whether they are vegetables, fish or meat, so I am always inspired by a boneless bird. Years ago I used to buy whole boned chickens so I could stuff them with good things, tie them up into neat parcels and then roast them. Nowadays, although it is far easier to find boned pieces of chicken, it is more difficult to find boned whole birds. A stuffed boned chicken, either to roast and eat hot or to poach, press and eat cold as in a galantine, can be such a delicious pleasure to create that it is worth learning to bone poultry yourself.