Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Deboned & Stuffed Chicken a Hit Again

BobSBobS Posts: 2,485
edited 1:38PM in EggHead Forum
For those of you that want to try this deboning technique, it definitely gets easier with practice.

I boned another one today and had no problems.

16-07-11BonelessChicken1.jpg

I decided to try another kind of stuffing and it turned out PDG too. I started with fresh spinach (cooked and water squeezed out), shallots, shiitake mushrooms and roasted pine nuts, but soon realized I did not have enough stuffing.

16-07-11BonelessChicken2.jpg

I cut up some white bread and toasted it in the oven...

16-07-11BonelessChicken3.jpg

... and added some Greek feta.

16-07-11BonelessChicken4.jpg

I coated it with EVOO infused with rosemary and then coated it with DP, Shaking the tree. I cooked it indirect at about 450 until it was 160 internal. I used pecan for some smoke flavor.

16-07-11BonelessChicken5.jpg

The stuffing expanded a bit and broke the skin at the legs, but it did not hurt the flavor.

Comments

  • MaineggMainegg Posts: 7,787
    nice job Bob. looks really good from here :)
  • Mr HollowayMr Holloway Posts: 2,034
    Ok, now your just showing off :laugh: :laugh:
    Seriously, great cook Bob
    Looks like the chicken in the video, very nice, neat job on the de-boning
    Thanks again for the original post :)

    Shane
  • Austin  EggheadAustin Egghead Posts: 3,529
    One more and you will give Jaques Pepin a run for his money. ;)
    Looks good enough to eat :laugh: :laugh: :laugh:
    Large, small and mini SW Austin
  • cookn bikercookn biker Posts: 13,407
    Yum, yum, yum! Looks like you perfected it Bob!
    On to THE list it goes. :laugh:
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • HossHoss Posts: 14,600
    LOVIN IT! :) Thanks for that link to the Pepin tutorial.
  • FockerFocker Posts: 3,151
    Bob, tried this technique from your original post and love it. Had to sterilize the mouse from my wet chicken hands replaying the video a couple of times. :blush:

    Egged a chicken for chicken salad...night shift dish to share at work. Sans stuffing, and it still was easy to cube up after removing the partial leg bone and skin.
    Huge fan of this technique. Can't wait to try stuffin' some birds. B)
    Brandon
    Quad Cities

  • BobSBobS Posts: 2,485
    Brandon, I am glad it worked well for you.

    Thanks for all the comments folks.
Sign In or Register to comment.
Click here for Forum Use Guidelines.