Whole chickens kind of freak me out.
When I saw this this month's Daring Cook challenge was to debone a chicken, I am not going to lie - I seriously thought about giving it a bye.
But since I have already survived roasting and spatchcocking, I knew that I would be really disappointed in myself if I didn't at least try to debone.
After all, challenges like this are exactly the reason I started cooking along with The Daring Cooks...
So, I watched the YouTube video of Jacques Pepin de-boning and trussing the chicken over and over again. I could listen to that man talk for hours. By the time I finished, I was almost convinced that I could do it.
I dragged the Culinary Kid along for the ride - she had already deboned a chicken in her culinary class. (Seriously, the girl is 17 and she's already deboned a chicken. If she can do it, then why can't I? Of course, she also thinks that dissecting frogs in biology is fun...)
So, let's get to it!
I cheated and called in the reinforcements to handle the trussing.
I opted for the spinach (and Swiss chard) filling with bread cubes from an olive boule that I had made and lots of Gruyere cheese. It was all topped off with the option red wine sauce.
It was good. Really, really good.
Besides, I totally deboned a chicken - and totally kept my cool throughout the whole process.
That, my friends, is an accomplishment.
This post participates in The Daring Cooks. 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.