I recently deboned and stuffed a chicken, which came out okay, except I realised that I opened it up the wrong way round. I’m used to spatchcocking fowl, removing the backbone so they cook more quickly and evenly, but most deboning methods suggest paring back from the breastbone instead. Therefore, I decided to have another go for dinner today.
I think the deboning experience was a bit smoother and I stuffed the result with a falafel mixture I’d made up from chickpeas yesterday. The chickpeas were from a jar and the mixture was on the wet side for regular use as falafel but it made a very good stuffing.
As a hot dinner, it was great. What I’m particularly looking forward to though is trying it tomorrow, when it should be easy to slice up for meals and also for sandwiches.