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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.


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