I have always wanted to know how to bone out a chicken and voila! That is our Daring Cook's Challenge this month. I chose a duck rather than a chicken. I can see so many applications for this new skill.
Since I had no one else to feed I stuffed the legs only with a wild rice, shallot and dried apricot mixture. I saved the breasts for another recipe.
For the April Daring Cooks Challenge, Lisa from Parsley, Sage and Sweet has challenged us to debone a whole chicken, using this video by Jacques Pepin as our guide; then stuff it, tie it and roast it, to create a Chicken Ballotine.
Jacques Pepin's video is so helpful. You can learn the entire process by watching him a few times.