Sometimes I look for a new technique that I want to try. I was looking on
YouTube and saw an interesting way of preparing chicken. The chicken was boned and rolled. I decided that my knife skills may be good enough that I could do this. I looked at multiple videos teaching how simple it is to do it. One claimed to be able to bone a chicken in 18 seconds, another showed how to bone the chicken without using a knife and others showed combinations of the two. I decided to just dive in and see what I could do. I knew that I wanted to leave the skin intact as much as possible so it would hold the meat when it was rolled and tied and after about 15 minutes of boning I had something that resembled what I saw on the video.
Now I decided to put some stuffing in it an roll it up and tie it. I put a small amount of stuffing in the middle between the breast halves. I used four strings to tie it in a somewhat round shape. I tossed it in the oven and roasted it like in was a whole chicken. The results were good. The meat was moist and the stuffing added nice flavor. It looked appealing to me and was easy to carve. All in all, I liked this new technique. You should give it a try, I will again!
Sometimes I look for a new technique that I want to try. I was looking on YouTube and saw an interesting way of preparing chicken. The chicken was boned and rolled. I decided that my knife skills may be good enough that I could do this. I looked at multiple videos teaching how simple it is to do it. One claimed to be able to bone a chicken in 18 seconds, another showed how to bone the chicken without using a knife and others showed combinations of the two. I decided to just dive in and see what I could do. I knew that I wanted to leave the skin intact as much as possible so it would hold the meat when it was rolled and tied and after about 15 minutes of boning I had something that resembled what I saw on the video. 
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