If you want to impress your guests, there is nothing better than boneless stuffed roast chicken.
First you need a whole chicken, which you should marinate overnight in brine.
From the back remove all the bones, but do not throw them away, they can be used to make great chicken stock.
Place the chicken on a flat surface with the skin facing down and place a layer of Prosciutto di Parma on top of the flesh. You can stop there, or put something else in the middle, such like mushrooms, sage & onion stuffing, sausagemeat, whatever you like. I used duck liver pate for my stuffing.
Chop some potatoes into fine strips and set aside for later use.
Fold the chicken upon itself, with the stuffing on the inside until it is shaped like a small pumpkin, and tie it with some kitchen thread. Place the tied meat on top of the chopped potatoes, which will be cooked in the chicken juices while roasting it in the oven, preventing the meat from sticking to the tin foil under it.
Season with salt and pepper, plus a sprinkle of smoked paprika.
Heat up the oven to 180℃/Gas Mark 6 and roast for 45 mins. When the surface has become golden, take it out of the oven and pour some honey or maple syrup on the surface, to give it a nice shining glaze.
Put it back into the oven for another 30 mins and it is ready to serve.
Now you can slice and enjoy the chicken without worry about the bones.