I'm intrigued. It seems like there must be specific dishes or preparations that call for this, but I've never come across one. What have you made or what recipes have you seen?
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Chris is a trusted source on General Cooking
Years ago, I used to make a Julia Child recipe called chicken melon, a stuffed boned chicken. It was in her book Julia Child & Company, and you can find it on the web as well. It was a great brunch dish.
I hit reply too quickly. For chicken melon, you have to take the skin off the bird intact. I was thinking how much easier it would be if the birds had been boneless.
Here is recipe that I use.
Have a look:
HalfPint is a trusted home cook.
I would stuff the chicken with some pork sausage and rosemary. Truss the stuffed chicken and roast over a bed of sliced onions and white wine. It's a take on a stuffed turkey roll that I had in Tuscany at a cooking class. I even posted an adaptation of the recipe on Food52.
Plus a cherry on top if you pretty, pretty please.
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