Jacque Pepin's deboned chicken, lollipops

I discovered this video of Jacque Pepin fully deboning a chicken and it blew me away: so fast, so efficient. We did this for a ballotine (chicken stuffed with duck and pheasant) and it took us a long time boning the birds -- tons of detailed knife-work. When Jacques said,  "it should not take you much more than a minute to bone out a chicken" I new we had to try it; I really like that he said, "the biggest mistake is to use the knife very much".

We don't have any photos of the boning process. It took us considerably more than a minute. But the technique is great and we'll get faster as we practice. The chicken wing "lollipops" were a fun by-product.

Below is the chicken, stuffed, and trussed with butcher's twine ready for the oven.

We roasted it until the internal temperature was about 145F/63C, rotating it a couple times near the end to ensure the skin was crispy all around.

We sliced it and had a fairly well behaved roll of chicken enclosing stuffing, and crispy skin.  Next time we might try adding some intensely flavored sausage to the filling.

I'll have to update this post when we do this again to show the deboning and stuffing, and the finished slices.

We saved the chicken wing lollipops (do watch the video, it's right at the beginning) and then dusted them with flour, fried them in oil until crisp, then briefly draining them.

We served it for breakfast with some migas (a southwestern hash of crisp tortilla chips with scrambled eggs)  garnished with pomegranates.