Stuffed Chicken (Boneless)

Let's prepare the filling. My chicken weighed 1.3 kg, so the filling amounts I listed are sized accordingly. If your chicken is larger, you'll need to increase the filling proportionally. Finely chop the onion and sauté in clarified butter or vegetable oil.

Add the shredded green cabbage to the pan.

Cook the cabbage until tender, about 20–25 minutes. Near the end, add the vinegar and soy sauce, then season with salt and pepper.

Slice the sausages into rounds and cook in a dry skillet (no oil) until fragrant.

Combine the sautéed cabbage, sausage, and parsley in a bowl.

Stir everything together. The filling is ready. You can actually make it ahead of time — even a couple of days in advance — and keep it in the refrigerator until needed.

Now let's debone the chicken. Using a sharp knife, carefully cut along the bottom of the chicken, separating the lower portion of the backbone. Then break the thighs, snapping them away from the backbone. Carefully cut the skin along the back and trim the meat away from all sides. Snap the backbone in half and remove the lower portion — it's shown in the photo.

Trim the thighbone on all sides, essentially scraping the meat away from it. Then snap it free from the drumstick bone and use the knife to separate the two bones. I left the bones in the drumsticks so the chicken looks more natural, but if you'd like, you can go further and remove them the same way. Repeat on the other side of the chicken.

Cut through the ribs on both sides from the inside, separating the breastbone from the backbone.

Continuing to cut the meat away from the bone, remove the breastbone and backbone. The breastbone is shown in the photo below.

Snap the wishbone free from the wings — to make this easier, partially turn the chicken inside out. Use the knife as needed. Cut out both collarbone pieces; they're shown in the photo below.

At this point, only the drumstick bones remain (left in for appearance) and the wing bones, which can't be removed. Season the chicken with salt and pepper inside and out. On the inside, also rub with a tablespoon of natural vinegar. The photo shows the chicken ready for stuffing.

Secure the skin at the top with toothpicks or sew it shut with kitchen twine. Stuff the chicken firmly with the prepared filling, then seal the bottom the same way — with toothpicks or by sewing it closed.

Tie the chicken legs together for a neater, more compact shape.

Place the chicken in a suitable baking dish. Brush all over with one tablespoon of vegetable oil.

Since the chicken takes quite a while to roast, the wingtips can burn badly, which will ruin the presentation. To prevent this, wrap them loosely in foil and remove the foil near the end of roasting. Wrap them loosely so the foil is easy to peel off without tearing the skin.

Place the chicken in an oven preheated to 200°C (400°F) and roast for approximately 40–60 minutes, adjusting based on your oven and the size of the chicken. Then remove the foil from the wingtips and brush the entire chicken with one tablespoon of soy sauce. Return the stuffed chicken to the oven for another 10 minutes. Once done, untie the legs and remove all the twine or toothpicks before serving.

And here's what the boneless stuffed chicken looks like when sliced.

And here's what a quarter of the chicken looks like.

Boneless stuffed chicken is a truly delicious and impressive dish that will take center stage at any festive table!