Nearly Boneless Stuffed Spatch Chicken

Gretl

I'm coming up for air after a long, deep lurk. I still haven't given any time to taking and posting pictures, which is a real shame not to have for this recipe:[p]Here's what I do recently to Spatchcock Chicken that takes it a step further:
--Mix about 3 cups (dry) of Pepperidge Farm stuffing, prepared with 1 C boiling water and 3 T melted butter. To this I add a finely chopped small onion and a finely chopped piece of celery, and about 1/4 C dried cranberries (Craisins). If I have fresh parsley or extra herbs, in they go too. Allow this mixture to cool while you're abusing the chicken.
--Take about a 6 lb chicken, remove the backbone AND breastbone AND wishbone. This results in something that looks like a baby's sleeper PJs. All right, I have a weird imagination.
--With the bird cut-side down, loosen the skin all over the bird. Place all the stuffing under the skin, taking care not to break the skin, and making sure the stuffing gets all the way down into the thighs and legs. After the stuffing is distributed, oil or butter the skin, and sprinkle with salt and pepper.
--With the Egg preheated to about 350 and the raised grid oiled, the bird will take about an hour, more or less. I leave it cut-side down, with no drip pan. I have flipped very carefully to not break the skin it during the last 15 or so minutes, but that's really not necessary. I pull it when the breast meat reaches about 160 and the thighs 180.[p]The advantages to roasting this way is that the stuffing keeps the meat moist, the skin gets nice and crispy, and it carves like a dream (always allow to rest at least 15 minutes before slicing). Oh, yeah...it's REALLY delicious, too.[p]That's about it; I usually make some kind of port wine sauce or some kind of gravy; good old cranberry sauce is good, too.[p]Cheers,
Gretl

thirdeye

Gretl,
One of my Julia Child cookbooks has instructions for boning the entire bird. It's cool. BTW...did you ever see the tee shirt with the Boneless Chicken Ranch by G. Larson (The Far Side), it was a farm scene with flaccid chickens draped over farm implements and scattered about on the ground. It worked well with my 7th grade sense of humor.[p]~thirdeye~[p] [p]

Gretl

thirdeye,
Yes! to both your questions. I have prepared Julia's recipe, and by the time I'm struggling with the leg bones, etc., it becomes like a full-time occupation. I haven't the patience to move much beyond what I described. And the Boneless Chicken Ranch...priceless. Love Larsen cartoons.
Cheers,
G.