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Meditteranean Style Stuffed Deboned Chicken (pic intensive)

Decided to give Jaques Pepin's technique out last night by deboning a whole chicken.  I remember seeing his video years ago on another forum and forgot about it until recently.  Just saw someone on this forum do the technique (sorry, I can't remember who), and it got me thinking about it again.  Here is the link to Jaques Pepin's video.    He makes it look a lot easier than it actually is, but all in all it wasn't too difficult I guess.

Stuffed mine with Prosciutto, Artichokes, Kalamata Olives, Capers and Feta Cheese.







Saved the "Chicken Lollipops" and threw those on the grill for an appetizer.




The Mrs. made a homemade Greek Dressing that I drizzled on.  The taste was incredible!




Drizzled on a little Greek Dressing on the whole chicken as well, to finish.



Cross section of the White Meat:



Cross Section of the Dark Meat:



Definitely one of the best things I've ever egged up!






  • Absolutely spectacular!


    Caledon, ON


  • SkinnyVSkinnyV Posts: 3,384
    Wow well done.
    Seattle, WA
  • SGHSGH Posts: 23,610
    Awesome job sir!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • calikingcaliking Posts: 9,777
    Bravo! I can't decide which plated shot is my favorite.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • TackmanTackman Posts: 230
    That Pepin makes it look easy. I have to try it. I may pick up two chickens, so when I make a mess of one, I can spatchcock the other. Nice cook!
    Cleveland, Ohio
  • saluki2007saluki2007 Posts: 3,167
    That look delicious.  Favored to try at some point.  Thanks for sharing.
    Large and Small BGE
    Morton, IL
    Your 2017 official unofficial Egghead Forum NCAA Bracket Challenge champion.

  • grege345grege345 Posts: 3,515
    Looks great. Your culinary skills make me jealous
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • SmokeyPittSmokeyPitt Posts: 9,698
    edited February 2014
    Sacré Bleu!!!  That is farking outstanding!  You even made ze lol-eee-pups.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • GriffinGriffin Posts: 7,610
    ^:)^  You da man, Dying_SC!! You da man. =D>

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • hapsterhapster Posts: 7,445
    Bravo!!! Great results! Almost makes me want to pick up a chicken to fight with ;)
  • jls9595jls9595 Posts: 1,528
    That is amazingly better looking than mine was. I didn't even want to post a pic since the stuffing was comming out and I couldn't get mine tied very neatly. Yours looks absolutely perfect!
    In Manchester, TN
    Vol For Life!
  • Wow! So I have three questions:
    1) How long did it take?
    2) What was the hardest part of the operation?
    3) What curse words did you use during the operation?
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
  • Dyal_SCDyal_SC Posts: 4,625

    Thanks for the kind words, folks!

    @Cymbaline65, it really wasn't all that bad.  It did take me awhile longer than it took Pepin.  I kept having to pause the video over and over so as not to get lost.  LOL  I'm guessing it took me around 35 minutes to debone, but much of that time was spent washing my hands going back and forth between cutting the chicken and pausing the video on my phone.  There wasn't really any part of it that was difficult...just took a little while to do since it was my first go at it.  And no curse words were said.  ;)

  • robnybbqrobnybbq Posts: 1,907
    looks great.

    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • Well I'm certainly impressed. You've inspiried me to try a Ballatine this weekend. Well done!
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
  • RACRAC Posts: 1,688
    Awesome! ^:)^


    Boerne, TX

  • BigWingsBigWings Posts: 171
    Looks fantastic!   Moist looking plate after the carving, slurp!

    I ran through the Pepin video twice, and rewound a few tricky parts until I was sure I had it down.  Made the first one easy, I kind of massacred the second one (got cocky) so I re-watched the video before attempting the third time, which I made last night as well.   Probably took less than 5 minutes that time, so it does get easier.

    Your post makes me want to get experimental with stuffing now.   

    New Brunswick, Canada

  • NDGNDG Posts: 1,547
    Hot Damnnn!  I watched that video awhile back and thought NO WAY, but you nailed it - very nice. 
    Columbus, Ohio
  • StoaterStoater Posts: 292
    Man that looks delicious, watched that video and wow I really learned a lot from that fellow, I think I will be watching more of his vids.

  • That looks great. I so wish I could do that!

    Louisville, GA - 2 Large BGE's
  • lkapigianlkapigian Posts: 1,963
    So far I only stuff things I can hammer flat and roll or cut a pocket in- That looks awesome
    Visalia, Ca
  • Nicely done, sir. Nicely done. Ever since I saw that video I've been wanting to do this.
    Madison, CT
    LBGE June 2013. 

  • Dyal_SCDyal_SC Posts: 4,625

    Thanks, ladies and gents!  @BigWings, , thanks, that's good to know!  I was hoping it would get quicker with experience!  :)  @johnkitchens, give it a go!  It really isn't so bad.  Just make one on a day where you can take your time. 

  • BOWHUNRBOWHUNR Posts: 1,482
    Very, very nice!!! ^:)^


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • LoggerLogger Posts: 293
    @Dyal_SC ; Well done Sir.  You've now inspired me to plan one.
    Can you share the Greek dressing recipe?
    Thanks in advance.
    OKC area  XL - Medium Eggs
  • Dyal_SCDyal_SC Posts: 4,625
    Thx guys !

    @Logger, she used "Brown Sugar Mama's" recipe for the dressing found here:

    Pretty awesome stuff! She ran across it on Pinterest.

  • chashanschashans Posts: 418
    Professional...the cook and the photos! Bravo.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • portaporta Posts: 88
    Wow! You have inspired me. This will be my next cook. The only question is what am I going to stuff it with, Hmmmmm.......
    68% of statistics are made up on the spot.
  • Fanfreakintastic! You are an inspiration for sure! I watched the video a few times but never got the nerve to try it. But maybe I will....
    Simi Valley, California
    LBGE, PBC, Annova
  • Absolutely fantastic. Wow.
    Cherry Hill, NJ
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