Did something fun tonight. Deboned a whole chicken. Was pretty easy, took about 20 minutes.
Brined the now boneless chicken. Made stock from the bones and other stuff. Made stuffing from couscous cooked in that stock, spicy Italian sausage, browned mushrooms, wilted spinach. Stuffed the chicken and sutured it up with paper clips, tied up with random bits of string (we're in a vacation house).
Roasted at 350 F, while glazing with a brown rum, sugar and butter mix.
Very popular!
The chicken was well sealed up, it held pressure, got bigger during the roasting, I was watching through the oven window when the chicken popped a leak and squirted juice - funny.
Only problem is I should have used a higher temp, it took too long at 350 F.