For this recipe I decided on a Spanish theme by using rice, chorizo sausage and smoked paprika for the filling. The hardest part was carefully cutting the bones out with removing the meat or cutting the skin, known in the industry as "tunnel boning" because it's like a tunnel going through the bird. Next I cooked the stuffing with garlic, onions, rice, paprika, chorizo, parsley and chicken stock made with the bones. The filling is placed inside and the bird is trussed up and slowly roasted till fully cooked. It's ready to serve and will make a dramatic presentation at the dinner table.
|Chorizo and Rice Stuffing|
|Fully Cooked and Ready to Slice|
|Completely Deboned and Stuffed|