1. Lay chicken on breast.

2. Slit the chicken down center back to spine bone.

3. Slit skin around the bottom of the drumsticks.

4. Remove the first joints from the wings.

5. Start on one side, use fingers and deboning knife to remove meat from bone. Continue to work all the way around the bird.

6. Drumsticks and wings need to be removed just as you would undress yourself.

7. Lay bird out flat and fill it with one of the following or use a family favorite.

APRICOT FILLING:

1 pkg. dry apricots, cooked down
1 c. cooked apricots
1/3 c. walnuts
1/4 c. maraschino cherries
1 tbsp. brown sugar
1/4 c. orange juice
1 tsp. cornstarch

Cook sugar, juice and cornstarch with apricots. Spread filling on chicken. Roll the chicken in jelly roll fashion. Bake at 375 for 1 hour.

STUFFED WHOLE CHICKEN:

Once chicken is deboned, stuff with your favorite stuffing and sew up the bird with string. Bake. Place whole chicken on platter and decorate with parsley.