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Sure to please the eye and palate, a whole, roasted, boneless chicken, filled with a favorite stuffing or not, is ideal for easy no-fuss carving right at the table. Boning a whole chicken, or other poultry, is not difficult, once you’ve learned the steps involved, and have a basic idea of its bone structure.

The benefits to doing your own boning are many. With fewer hands on the product, there is less likelihood of any food-borne illness to develop. The less time the product spends waiting to be processed before it gets to you, the better guarantee of its freshness. It is much more economical to buy a whole chicken, with the added benefit of getting all those bones to make your own stock. Last but not least, finding a butcher to bone a whole chicken is difficult if not impossible. 

STEP 1:

Place the chicken, breast side up, on a clean cutting surface. Stretch out each wing flat against the board by pulling the tip. With a boning knife, cut off the wing tip and next joint, leaving the largest wing bone still attached. 

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Crispy Maruya Special Recipe, A hot merienda treat perfect with a scoop of ice cream

Preparation Time: 00:20
Cooking Time: 00:15
Servings: 6

• 1 cup all purpose flour
• 1/2 cup white sugar
• 1 tsp baking powder
• pinch of salt
• 1/4 cup sesame seeds
• 2 pieces eggs
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Estimated cooking time: 1 hour and 30 minutes

• 1 cup water
• 2 cups granulated sugar
• 2 cups shelled and roasted peanuts
• 1 cup light corn syrup
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• 1/4 stick butter
• 1 tsp salt
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Oriental Salad in Peanut Sauce, Our version of the popular Indonesian salad Gado-Gado

Preparation Time: 00:20
Cooking Time: 00:15
Servings: 0

Peanut Sauce:

• 2 sachets MAGGI Rich Mami Noodles seasoning
• 1/3 cup creamy peanut butter
• 1/2 tsp sesame oil
• 2 tbsp MAGGI Chili Sauce
• 2 tbsp sugar or to taste
• 6 tbsp water

Salad:

• 2 packs MAGGI Rich Mami Noodles
• 1 small onion, minced
• salted peanuts, coarsely chopped
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