Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Deboned & Stuffed Chicken a Hit Again

BobSBobS Posts: 2,485
edited November -1 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.


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.


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


... and added some Greek feta.


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.


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


Sign In or Register to comment.