Fully boneless and stuffed chicken

Ingredients

• Whole chicken: A large whole chicken.
• For the marinade/seasoning: * Garlic and Ginger: Finely chopped.
  • Mustard: For the spicy taste and to tenderize the meat.
  • Lemon juice: Freshly squeezed.
  • Spice blend: Salt, black pepper and broth powder.
  • Oil: To bind the marinade.
• For the stuffing:
  • Minced meat: Sautéed beef or poultry.
  • Vegetables: Diced carrots, green beans and peppers.
  • Aromatics: Finely chopped onions and parsley.

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Instructions

1. Bone the chicken: This is the most technical step. Start by making an incision along the back of the chicken. Carefully use a small, sharp knife to separate the flesh from the carcass and spine, working around the joints until the entire carcass can be removed while leaving the skin and flesh intact.
2. Prepare the thighs and wings: Carefully remove the thigh and wing bones from the inside, leaving only the tips of the wings and drumsticks to keep the structure.
3. Marinate the meat: In a small bowl, combine the garlic, ginger, mustard, lemon juice, oil and spices. Carefully rub this mixture inside the boneless chicken.
4. Prepare the stuffing: In a pan, brown the onions and minced meat until golden brown. Add the diced vegetables and parsley, and cook until tender.
5. Stuff the chicken: Lay the boneless chicken flat and spread the stuffing mixture evenly inside.
6. Sew and tie: Using a needle and kitchen string, sew the back of the chicken closed. Use the string to tie the legs and wings together to return the chicken to its original shape.
7. Roast: Place the stuffed chicken in a baking dish and roast in a preheated oven until the skin is nicely browned and the internal temperature is safe.