Sunday roast, free -range chicken looking the most economical thing available. Baby zucchini and baby squash looking tasty. Couldn't be bothered making breadcrumbs so couscous seemed a nice alternative and so it went from there.
I'd recently been taught how to debone quail so a chicken, in theory, should be easier because of its size. Bit too hard to explain it here but there are key points to keep in mind that should allow for reasonable latitude of success with messing about:
Turn the chicken breast down and cut along the backbone from top to tail.
Reach in an detatch what I can only describe as the two shoulder blades, just to either side of the backbone and a little back from the front.
Cut along the frame of the ribcage until you get to the point where you can pull the frame out. Pop out the wishbone and dislocate the wings and legs.
Remove the frame, trimming as necessary and reserve it for stock.
If it doesn't work out, you can always barbecue it or chop it up into chicken curry. My new best friend is the Victorinox Curved Paring knife. Cheap and works well with fiddly stuff.
Marinated chicken in a mix of parsley, rosemary, tarragon, garlic, salt, lemon juice and olive oil. A sprinkle of paprika all over
Coucous with a mix of chopped baby zucchini and squash, pine nuts, chilli, garlic, half a finely chopped lime, one chopped tomato, salt, pepper, and a generous dab of butter and olive oil for internal moistiness. Placed inside the chicken. Bring the skin up around and close with a couple of wooden skewers and tie up with string to maintain shape.
Roasted in the oven and basted with a pan juices and olive oil until the juices ran clear. Give it a bit of a push with your thumb if you're not sure, it should still have a little spring in it.
Deglaze the roasting pan with the chicken stock you made out of the bones. Put the excess couscous into the dariole moulds you bought last week. And serve.
Moisty tasty joy.