A great chicken dish
OK, if you really like to get your hands into things and really like difficult but very tasty recipes, here's one for you.
It is called "pollo ripieno," stuffed whole chicken.
This is not your typical stuffed bird. The chicken first has to be deboned yet leaving the whole bird intact. I have made this twice. The first time I went to debone the wings (clipping the tips) and the second time I left the wings with the bones in. It takes me about a half-hour to debone the chicken. The trick is to use sharp knives. I use both a boning knife and a paring knife.
Here's a link to a Web site where I first found the recipe while looking for instructions on how to debone a whole bird for another recipe.
Be warned: This is a time consuming recipe that has a lot of ingredients, but it is very good and your guests will be happy that you went to the trouble. I cooked this for Christmas dinner and it was a big hit.