Rinse and dry the chicken.

1. Break the tips of the leg bones off with the back of the blade of a large knife by giving it a firm whack without breaking the skin.
2. Cut the tips off of both wings and discard.
3. Remove the wishbone by cutting through the meat on both sides at the top of the breast along the wishbone, then pulling it out with your fingers and discarding it.
4. Lay the chicken with the backside up, breastside down, take a sharp, long fillet knife, and cut along the backbone from top to bottom, making one long slit.
5. On one side of the cut, start carving the skin and meat away from the chicken carcass toward the breastbone, starting from the neck to the chicken's bottom.
6. Cut out the oyster from the bone about three-fourths down and continue slicing the meat from the carcass toward the bottom of the chicken.
7. Return to the top of the chicken and cut away, separating the wing bone at its joint from the carcass with your knife.
8. Continue slicing the breast meat away from the bone along the side of the rib cage toward the chicken's rear.
9. Cutaway and separate the thigh bone at the joint from the carcass.
10. Continue cutting away the meat from the carcass down toward the breast bone; doing the same on the other side of the chicken, cutting and removing the whole carcass from the chicken meat. 
11. Next, cut meat around the thigh joint using a small sharp knife and scrap down the thigh bone to the leg joint.
12. Cut meat from around both leg joints, scrape meat from the leg bone, pull the leg bone out, and discard the bones. (Remember, the leg tip was broken away from the leg bone in step 2, making this removal easy.)
13. Season the boneless chicken with a Cajun seasoning blend on both sides.
14. Stuff with whatever you desire and tie it up or sew up its backside through the skin with cooking twine to keep the stuffing in place before freezing or baking. 
15. Defrost if frozen before baking at 375 degrees for 1 hour. Let it sit for a few minutes, then slice and serve.