Boudin-Stuffed Boneless Roasted Chicken

Recipe provided by Chad Robertson

Whole Chicken: 1 whole chicken
Stock: Olive oil; 2 onions, quartered with skins on; 5 garlic cloves; 4 celery stalks
Stuffed Chicken: 1 pound boudin or Italian sausage stuffing; 1/2 cup chopped onion; Butter; Cajun seasoning, as desired; Cayenne pepper, to taste; White wine or chicken stock; Cornstarch; Optional for serving: smothered okra and tomatoes; butterbeans

Preheat the oven to 375F and ignite your culinary adventure with this irresistible dish.
Debone the chicken meticulously from the backbone, keeping wing tips if desired. Reserve the bones for rich flavor.
Craft homemade stock: Heat 2-3 tablespoons olive oil in a saucepan over medium-high. Saut quartered onions, garlic, and celery until onions turn translucent. Add bones, cover with 1-2 inches water, boil, then simmer 3-4 hours, skimming impurities. Strain, cool, and reserve.
Stuff the chicken generously with boudin, sew to reshape. Layer chopped onions in a two-piece roasting pan's drip tray. Place chicken breast-up on rack, slip butter under breast skin, and season boldly with Cajun spices and cayenne. Cover and roast 45 minutes at 375F, then uncover for 15-30 minutes until golden and juicy.
Deglaze drip tray with wine or stock, reduce, and blend into strained stock. Mix 1 tablespoon cornstarch with 3 tablespoons cold water for slurry; whisk in, boil to thicken gravy. Tweak with more slurry or water for perfection.
Rest chicken 10 minutes, then slice and lavish with velvety gravy. Elevate with smothered okra-tomatoes and butterbeans for a soul-warming feast that'll have everyone craving seconds.