No bones... and it still looks like a chicken!I have always wanted to debone a chicken. I especially wanted to try it after watching Julie and Julia (Seriously LOVED that movie). Part of my desire stems from wanting to learn more and more about cooking and skills in general. Because I'm not a trained chef I feel like I need to constantly strive to learn more and more about cooking. I've recently become enamoured with a few kitchen gadgets, and a new set of professional series knives, that I would have never known about had I not taken the time to talk to other foodie minded people. I know there is so much more to learn so this was just one step on that journey. I decided to use Jacques Pepin as my guide. He has a great youtube vide up. I watched it about 10 times before I made my first cut, and "rewinded" it about 5 times during the process. I made a few mistakes, but overall I would call it a success. I stuffed my chicken with spinach, monzerella, artichokes, and parmesean cheese. I baked it at 350 degrees for about 45 minutes. It was so yummy, and got rave reviews all around. I really want to try it again soon and see if I can eliminate all the mistakes I made along the way. In the mean time, enjoy the Pepin video:
http://www.youtube.com/watch?v=kAekQ5fzfGM&noredirect=1
Love,
Tina Marie
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