on another site and wanted to give it a go. I stuffed the deboned chicken with a peach chutney from Epicurius
Ready to go.
An hour later (Jacques says this should take about a minute...yeah, no!)
Stuffed and tied (my trussing skills need some work).
On at around 400* until an internal of 155* was reached.
Some toasted garlic, cheese bread on while the chicken rested.
Plated with a baby spinach salad
Really, really good. Debating if it was worth the trouble but I think with practice it becomes much easier and probably well worth it.
Thanks for looking!