LOL, I've been trying to come up with a good idea myself. Unless you're stuffing it, it seems not much sense to have gone through the effort of deboning it intact.

Do you have a griddle? I bought an electric griddle to get me through Christmas dinner, and I was thinking about spreading it out flat in one big piece. Kind of a roadkill looking dinner. Looking forward to seeing others' ideas!

Here's what I would do..depending on my mood and what I have in the fridge and pantry.

With the skin side down, flatten it a bit so that you can roll it up evenly.

Rub the cut side with melted butter and then season it with either Mexican or Italian seasonings and S+P. If you have any fresh herbs, like cilantro for Mexican or basil for Italian use those. Pesto would also be good. Add a light layer of cheese if you have it.
Roll up and tie it so that it holds together. Roast.

Make appropriate sides while chicken is roasting...

I haven't done this but in my head I just made an Italian boneless chicken roll with spaghetti and marinara sauce.

Nancy

Maybe a rice/grain stuffing with pecans and dried cranberries?

Alexa

All the bones you got from de-boning, use your pressure cooker to make a good stock and use the stock to cook some rice, or couscous. Then find whatever you have in your refrigerator to make a stuffing and make something like Ann did.

dcarch

Alexa, that's what I was thinking...rice & wild rice w/ a bit of celery & dried cranberries. Pecans would be nice, too. Love pecans. Sounds scrumptious but I've been working in my shop all day & not up to the effort. Next time. For sure.

Nancy, I do have fresh cilantro...so maybe some garlic, lemon & cilantro? Maybe a little oregano? Kinda' Mexican/ kinda' Greek/... (I made spaghetti for dinner last night so won't go Italian.)

Stumpy--I do have a griddle & was thinking about that, too. (I think that's how DCArch did his.) Also the grill because the weather is very nice today but it will be dark outside when it's time to cook it

Deboning it was easy. My first time--somewhere between 20 & Thanks, all of you. Keep the ideas coming because I'm going to do this again. (Have a bunch of whole chickens in the freezer. Caught them for $2 off per chix & cleaned out the meat case.)

I stuff chicken breasts with fresh spinach (wilted first) and sun dried tomatoes, some herbs/garlic/onion and a little feta or parmesan if I have it. Beautiful when rolled and sliced. Would work in a whole boneless chicken, too.

Or, I've also used chopped sauteed mushrooms and blue cheese with a few breadcrumbs to hold it together.

Olychic beat me to it....
I, sautee mushrooms and onions with a bit fo garlic....add well drained chopped frozen spinach, maybe cheese...blue or parm...or maybe not...some bread crumbs and stuff many things! chicken breast, pork chops, a rolled souffle....why not a whole chicken..?
Linda C

I'm probably too late for tonight's dinner but this stuffing is good.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken - Deboned Stuffed Chicken
==================================
Source: Pat Davis Cooking School, Grand Rapids, Michigan

Note: A Boned out Three pound chicken will feed 6 nicely.

1 3 pound chicken
Or 4 Whole Chicken Breasts (not
Singles

3 cups Fresh Bread - Crumbled
1 small onion
1 clove garlic
1/4 pound of Sausage (I usually use one Italian Sausage)
1/4 pound of mushrooms
1 teaspoon dried thyme or
2 teaspoons of fresh
1 egg
Butter
Chicken Broth
Salt and pepper to taste

Sauce

1/2 cup White Wine
1 cup Chicken Broth
1 onion
2 small tomatoes
1 garlic clove
. Bone out whole chicken or if using just the breasts bone the breasts
but leave them whole. DO NOT REMOVE SKIN Save bones.

Saute onion, and garlic in butter. Add sausage, (if using link take
meat out of casing), add sliced mushrooms and saute. Season with
thyme,salt and pepper and mix in coarsely crumbled bread. Add chicken
broth to moisten. Add egg.

Stuff chicken,(or breasts) and sew up with unwaxed dental floss.

Preheat oven to 375�.

Place bones in shallow roasting pan and place chicken on bones. Roast
for 30 minutes and then add one coarsely chopped onion, and two
coarsely chopped tomatoes,and the garlic clove to the pan. Pour in
1/2 cup of white wine and 1/2 cup of chicken broth. Chicken should
sit above liquid resting on the bones. Continue roasting for another
30 to 45 minutes or until chicken is cooked. (note: Breasts take the
less time)

When cooked remove chicken to board to rest and remove bones from pan.
Skim excess fat from pan juices add the remaining 1/2 cup of chicken
broth and pour contents into blender. Puree to make sauce.

To serve,

Remove dental floss (comes out easy with one little pull).

Slice breasts into nice rounds and place 3 or 4 slices on each plate.
If using the whole chicken, also slice in to 1/2 inch slices and place
one to two on each plate. Drizzle with sauce.

Maybe a Cordon Bleu kind of thing with shaved ham and swiss cheese?

I have never de-boned a chicken...maybe someday when I am feeling particularly spunky.

Linda

Again, thank you to everyone for your ideas.

I went to the kitchen thinking Mexican. Even got the cilantro out of the refrig... Then I remembered that I had a bag of couscous, bought on a whim. (Had never eaten the stuff.) And a trial jar of Penzey's Mural of Flavor. So I splashed some chardonnay on the meat side of the chicken and liberally sprinkled w/ MOF. Had a some garlic/ olive oil butter leftover from making garlic bread the night before so I added that & some dehydrated onion to the couscous as it was cooking. (Chicken broth would have been better but I hadn't pressure cooked the carcass yet.)

When the couscous was done and cooled a bit, I piled it onto the chicken & laced the chicken up w/ cotton twine. (Too tired to hunt down needles & floss.) Skewered floppy bits like the legs to the rest of the bird w/ bamboo skewers. (Leftover couscous went into the bottom of the casserole--DON'T do that!) Cranked the oven up to 450-500 & shoved the chicken (in a covered casserole, breast side down) into the oven. Roasted beautifully w/ golden brown crispy skin (and crunchy bottom of the casserole couscous--which the pupsters enjoyed immensely.)

Long story short--It turned out good. I hesitate to say very good because there is some herb (not sure what) in the Mural of Flavor that I don't much like...and it's quite prominent in the flavor profile.

What I DO like about this method, and what makes it worth deboning a chicken for are:

Wonderful way to get flavors into the meat of the bird.

Meat is very moist throughout the bird.

Even cooking...no overcooked dry breast meat/ undercooked thigh meat.

Can be prepared ahead (morning of) and cooked later (I'll let you all sort out the food safety issues)...

OR, at the very least, you don't have fiddly work actually cooking the bird (as opposed to battering/ breading/ frying).

OH...and it's Fun & Different, even when you are as dog-tired as I was yesterday.

Again, thank you all for the great ideas. Have added ingredients to the shopping list to have on hand.

"Wonderful way to get flavors into the meat of the bird."

That was my thought exactly. A way to do chicken with the flavor of what ever type of cuisine you want.

Thank you for the after report, it really helps.

Nancy

You don't always have to spend a lot of money to make a meal memorable and delicious.

Boneless chicken offers many possibilities.

Here is one I have done a few times. I make this recipe basically the same but with the following of my added variation to the same theme.

After the chicken is done and sliced, I sprinkle with finely ground bacon powder and pistachio powder to further enhance the nutty flavor and bacon taste, also, that will make a more dramatic presentation.

dcarch

Here is a link that might be useful: Bone Your Meat

I just did this as well. Totally fun! Tasty too.

Deboned then brined the chicken. Made stock, then cooked some couscous, spicy sausage, wilted spinach, browned mushrooms, mixed together into a stuffing. Seasoned the inside of the chicken with salt, pepper, and melted butter. Stuffed it, closed it up with paper clips and random twine (we're at a vacation house this weekend). Roasted while basting with a brown rum, sugar, and butter glaze. Turned out nicely, a hit.

Thanks dcarch and ann_t!

Congrats, Johnliu! It is fun, isn't it? Your stuffing sounds yummy.

I'm trying to figure out how to go about making Orange Chicken and Jerk Chicken with this technique. What to do for the stuffing? Maybe the wild rice & cranberries would work for the orange chicken? But what to do w/ the Jerk?