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Boned chicken
ingredients
1.6kg chicken
Oil
Omelette
15g butter
1 onion, finely chopped
1 packet frozen spinach, thawed
6 eggs
Salt
Pepper
15g butter, extra
method
Ask your butcher to bone the chicken or bone it yourself. To do this lie the chicken on a board breast side down. With a small sharp knife cut the skin down along the back bone from the neck to the parson's nose. Cut the flesh away from the carcass on both sides and when you get to the legs and wings, cut through the tendons at the joints. This will mean the wings and legs stay attached to the skin not to the carcass. Then pull the carcass off leaving behind the breast flesh. Now tackle the thigh and leg bones. Work around the bone scraping the flesh away from it. Take out the bones. Cut off the wings. You should be left with a flat chicken. Season with salt and pepper and set aside.
Omelette: Heat the butter in a pan and add the onion. Cook until the onion is transparent about 15 minutes. Add the spinach and continue to cook for 5 minutes. Make sure no water is left in the spinach. Take off the heat.
Beat the eggs in a bowl with salt and pepper and add the spinach mixture. Melt the extra butter in a non-stick pan and swirl it around so the bottom and sides are coated. When foaming, pour in the egg mixture and leave over a low heat until the bottom has set, then put the omelette under a grill or in a moderate oven to set the top. Turn out and allow to cool.
To assemble: Place the chicken on a board, skin side down. Put the omelette on top and roll up the chicken. Tie up with string. Brush the roll with oil and season with salt and pepper. Place in a roasting pan and then into a preheated oven 175°C for 75 minutes. Take out and allow to rest before removing the string and carving.
Serves 6
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