Just apologize, step by step pictures of butchering a chicken I did not photograph, because hands are constantly wash and cut is not very convenient. Try to describe the read more... first wash the chicken, dry it and start butchering. To skin, leaving the wings and legs. To do this, put chicken "on the head" and begin to carefully cut the skin from the meat from the place where was the tail. Cut right around the circle, the ribs. With the breast meat can be removed with fingers, there is cartilage, it is easy to penetrate, and the meat it is removed easily and hands. Clipped the knee and "elbow" joints, leaving the legs and wings in place. The skin is gradually turned inside out. So we pass to the neck and completely remove the skin and meat.

That's what happens as a result.

With bones cut all the meat and grind it in the blender, sprinkle with salt. And the bones I freeze and then use for soups.

Also grind the pistachios.

Divide the stuffing into two parts. In one part add 1/2 the mass of pistachio nuts and carrots in Korean, and the second part of the meat is chopped prunes and remaining pistachios.

Pancakes to spread the filling and roll up into a tube.

Begin to stuff our chicken. Pancakes I laid out in a checkerboard pattern - as in the context of better.

Neck and ass I taped toothpicks.

For the lubrication of the chicken I mixed the honey, red pepper, mustard, turmeric. Smear the chicken on all sides.

On a baking tray, put the foil, grease with oil, put the chicken and close foil. Put in preheated oven to 180 degrees for 1 hour. 15 minutes before ready to get the chicken out of the oven and remove the foil for Browning the crust.

The chicken in the cut.

Bon appetit!