Ever since I learned to make turducken, I've been de-boning whole chickens whenever I cook one. It's just so much easier to serve and eat. Furthermore, the bones are great for making soup. I've documented elsewhere the process and the result and while it's definitely worth the effort, I thought I'd mix it up a bit.
This time, instead of trying to stuff the bird back to it's original shape and size, I decided to roll it up after layering some spinach and Mexican fresh cheese. After taking out the bones, I laid the chicken out flat, skin down. I loosened the skin at the edge so I could roll the meat without getting the skin inside. I salted the chicken "slab" and drizzled a little olive oil on it. Then I spread chopped (thawed but previously frozen) spinach over the slab. Then I sprinkled chopped cheese over it. Then I rolled it up and tied it off in 3 places (about an inch from each end and in the middle). Then a little paprika on the outside and into the oven on a raised roasting pan for 6 hours at 190 degrees Farenheit.
I call it spanakornithos. You know, like spanakopita (spinach and pita), but with a bird (ornithos) instead of dough.
[edit: 8May13] I have been informed by a reliable (i.e., Greek) source that the correct construction is spanakornitha (σπανακόρνιθα).
