Stuffed Chicken

There is no recipe with this weeks vlog, well sorta. Basically the only thing you need is a chicken (or any kind of poultry will do) and the stuffing of your choice. I used a boxed stuffing for this for simplicities sake. If you do it the way I did, the most time consuming portion will be making the stock that is used for the veloute (fancy French word for poultry sauce). Be warned, deboning a bird can get a little graphic, just sayin. So without any more of my slowing up the works here we go to video…