This is a big favourite here on Sharon street. The chicken is totally deboned and popped into a brine if you have time. Then it's rinsed off and laid flat, skin side down, and you pile up a stuffing mix on top and tie it up. Usually I do a mix of cooked diced Italian sausage, onions, bread, pine nuts, herbs, garlic, parmesan and an egg to bind it all together. Or something fruity with nuts, like almonds, pine nuts, raisins or prunes or dried apricots. You pull the chicken back into shape then and secure it all with string and bake it as usual. Cook the stuffing to 160 degrees. Very delicious. The deboning can be tricky at first but you get the hang of it. And it's well worth the effort.
