Thank you @Carolina_Q
for posting the How to de-bone a chicken Jacques Pépin video a few weeks ago.
Here's the link to the video:
I took the plunge and decided to do one and stuff it Cordon Bleu style (ham and swiss cheese). It was a success but I made one mistake while de-boning the chicken; I made a slice in the breasts instead of on the back. I ended up with two de-boned chicken halves. It was not a big deal but I had a hard time using the twine to make them hold together. I ended up wrapping them with bacon and then I used twine. Delicious!
Baked on the egg indirect @ 450-500F for 50 minutes.