Stuffed Boneless Chicken Recipe - Step by Step Instruction to Remove Chicken Bones

I learn how to remove chicken bones without having to cut the chicken into half after watching a cooking program in AFC. I can’t really remember which program it was but I think it might be ‘Cook like a Chef’. Anyway, I bought a whole chicken and decided to try out cooking boneless stuff chicken using a modified recipe. Actually I can’t remember all the ingredients the chef on TV used so I just have to improvise with whatever I have. The chef uses hot oil to make the chicken skin crispy after roasting but I didn’t manage to do that because I was running out of time and my children were hungry waiting for the chicken to cook! Gosh, while removing the bones, I felt that I was back to my school biology dissection class! LOL! I turned a vertebrate into an invertebrate! Ha ha ha

Steps To Remove Chicken Bones 1) The first step is a little tricky. We must remove the Femur from the inside cavity of the chicken in order to remove the Tibia (Drumstick bone). Cut the tissue and tendons that connects the Femur to the Tibia and Pubis. Then remove the Tibia bone.

2) Cut around the end of the drumstick to remove the tendons and ligaments as shown in the photo below. Push down the drumstick meat and remove the Tibia bones. Remove the neck bones near to the Furcula (wishbone).

3) Use a sharp knife and cut along the breast bone. Then pull it out to remove the keel and part of the ribs. 4) Use the knife to gently remove the meat from the backbones and ribs. Be careful so that you do not puncture a hole through the thin later of skin and meat. Pull out the backbones and ribs. The chicken is ready for marinade and stuffing.

Marinade
Sesame oil, 1 table spoon
Black Soya Sauce, 1 teaspoon
Soya Sauce, 2 table spoons
Salt to taste Pepper, a dash
Honey, 2 table spoons

Stuffing
I used normal rice for stuffing instead of glutinous (beras pulut) rice. Cook some rice in the rice cooker using very little water just like the ones that you use for fried rice. It would be better if you use cooked rice that is kept overnight. Take around 3 shallots and cut them into slices. Sautéed the shallots until it turn golden brown. Put in the rice and fry for a short while. Add in 1 teaspoon of sesame oil, pre boiled chestnut, 1 tablespoon of oyster sauce, salt to taste and pepper. Fry until all the seasoning is well mix and then turn off the heat. Add some parsley and spring onions.

Preparing to stuff the chicken for roasting

Use a needle and string to sew the top neck cavity of the chicken. (I took one set of needle and strings from my wife sewing kit, ha ha ha). Stuff all the fried rice into the rear cavity. Then sew up the rear cavity. Roast the chicken in a preheated oven at 180 Dec C for 1 ½ hour. Taste good with chicken rice chilly! Yum Yum!