IT’S NOT THAT DIFFICULT TO DEBONE A CHICKEN. WE SUGGEST REMOVING ONLY THE BREAST AND BACK BONE
• 2 whole chickens • 200 g butter • 3 onions, roughly chopped • 2 cloves garlic, finely chopped • 10 slices brown bread, finely crumbed in a food processor • handful parsley, finely chopped • salt and freshly ground black pepper to taste • about 50 ml olive oil • juice of 2 lemons • about 10 ml worcestershire sauce
Place the chickens breast-side down. Cut through the centre of the back bone. Begin by slicing the meat off the carcass using a sharp knife. When you get to the wings and drumsticks, break the bones at the joints. You don’t need to remove the bones from the wings and drumsticks. Remove the back and breast bones and set the chickens aside. Now make the stuffing. Melt half of the butter in a saucepan. Add the onions and garlic and fry until soft and translucent. Add the breadcrumbs and parsley and mix well. Add the rest of the butter and stir through until melted. Season with salt and pepper. Allow the mixture to cool before stuffing the chickens. Heat oven to 180 °C. Divide the stuffing in half. Press the stuffing together using your hands. Place each portion of stuffing in a chicken and fold over the chicken to enclose the stuffing. Use toothpicks to keep everything in place. Pour the olive oil into a roasting pan. Place the chickens in the pan, cut-side down. Pour the lemon juice and worcestershire sauce over the chicken. Season with salt and pepper and place the pan in the hot oven. Roast for about 1½ hours until cooked through and nicely browned.