I always wanted to tunnel bone a chicken, but never had a reason to. I guess I just did it because. I also ended up using my meat grinder for the first time in order to make the moouse. Inside the bird I added duck hearts braised in a sofrito, pistachios and blanched arugala. Poached the whole thing in chicken stock for about two hours. It came out pretty nice. Oh yeah and I bribed the whole deboned bird overnight in a basic brine with tarragon and peppercorns. I forgot to season the inside so but the brining was seasoning enough thankfully.
