Step-by-step deboned, stuffed chicken

Remove the giblets if necessary.
Using a sharp boning knife, cut off the wing tips and the parson’s nose.
Place the bird breast side down and slit the skin along the backbone from neck to tail.
Cut out the wishbone.
Carefully pull and cut away the flesh from the carcass on either side of the cut until you reach the joints.
Work evenly with short, sharp strokes of the knife.
Ease the skin and flesh away from the carcass with your fingers after each cut.
When you reach the ball-and-socket joint of the leg, hold the end of it firmly in one hand and cut away the flesh and tendons, and scrape the thigh bone completely clean.
Pull out the bone, using the knife to help free it as you go.Cut through the ball-and-socket joint in the wing.
Holding the wing bone in one hand, scrape off the skin and flesh.
Cut through the tendons and pull the bone through.
Repeat on the other wing.
Cut the breast meat from the bone until you reach the ridge of the breastbone.
Turn the chicken around and cut until the meat is detached from the carcass and the skin is attached only to the breastbone ridge.
Pull gently to separate the flesh and carcass.
The chicken is ready to be stuffed.
To make the stuffing, heat the oil, saut&eacute the spring onions and add remaining ingredients.
Cool if not roasting the chicken immediately.
Lay the bird flat, skin side down, and spread the stuffing evenly over it.Tie with string at intervals.
Place the bird in a shallow baking tin, rub with oil and sprinkle with freshly ground sea salt.
Bake at 180 °C for 90 minutes or until golden brown and cooked through.
Remove from the oven and allow to stand for 10 minutes.
Remove string and place on a serving platter.
Serve with vegetables and potatoes, and drizzle with pan juices or gravy.