Fully boned, laid flat, and ready for a line of stuffing down the middle!
Speaking of that line of stuffing...okay, it was more like a giant log of stuffing...
People, this chicken baked @ 350 in 90 minutes (and probably less, but I wanted to be sure), the stuffing was built-in and fully cooked, and the stuffing surrounding it took the cake; crispy, butter-soaked, and hedonistic to the max. No, really, check it out...compare the photo above it to the stuffing in this shot. OH...MY...GOODHEAVENS.
The masterpiece. Wow. (No, not the cheese-bacon-sour cream mashed potatoes. Not the Pillsbury Crescent Rolls, either. Geez.) That, my friends, is a one inch-thick cross-section slice of white-and-dark-meat boned chicken roll-up with stuffing in the middle. And once you've had it that way, you'll never, ever, ever go back. (Unless, of course, you screw up the chicken when you bone it, and then you'll just be mad at me. But it's a trial-and-error process...don't forget that. My first boned chicken wasn't so pretty either.)
If you want help boning a chicken, let me know...or do a google search for deboning a chicken. (Is it boning or deboning? Boning would be getting the bones out, and deboning would be getting the bones out, too, wouldn't? Why waste the extra syllable on de-boning?) Anyway...YUUUUMMM. Jason's new favorite way to eat roast chicken...plus, he gets white AND dark meat in every bite!