Cooking a boned chicken gives bragging rights. The nasty little secret’s that it’s not that hard. The only tough part is getting the bird off its cooking rack and onto a cutting board without splitting the skin. This recipe also works well with duck.
Boned Chicken with Vegetable Stuffing (serves 5-8)
1 4-7 lb roasting chicken, boned (see earlier post “The Boneless Chicken Ranch“)