Whole boned chicken. Video here if never done. There is another way you can do it by opening the chicken along the back like a spatchcock chicken and then remove the bones. I did the second option as it was easier. I took the tenders off and moved them down below the breasts to make a more uniform thickness. The first one i did took me about 45 minutes. The second one and everyone since takes me around 15 minutes to remove all the bones and tendons.

For the stuffing, I precooked everything. One was bulk sausage, wild rice, mushrooms, onions. The other was bacon, jalapeno, cheddar cheese. I have made them before like chicken cordon bleu. Stuff with whatever you like and then tie the chicken back together where you made the cut along side the back bone. I smoked them breast side up in foil pans at 250 with apple wood until safe temps were reached. If you like crispy chicken skin, remove it when you are removing bones, and scrape the chicken fat off the backside of the skin and put it back over the chicken.

As you can see in the picture, everyone gets a nice even slice with plenty of meat and stuffing.