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Cordon Bleu Chicken Jacques Pépin style (pics heavy)

paqmanpaqman Posts: 2,727
edited March 2014 in EggHead Forum
Thank you @Carolina_Q for posting the How to de-bone a chicken Jacques Pépin video a few weeks ago.

Here's the link to the video:

I took the plunge and decided to do one and stuff it Cordon Bleu style (ham and swiss cheese). It was a success but I made one mistake while de-boning the chicken; I made a slice in the breasts instead of on the back. I ended up with two de-boned chicken halves. It was not a big deal but I had a hard time using the twine to make them hold together. I ended up wrapping them with bacon and then I used twine. Delicious!

Baked on the egg indirect @ 450-500F for 50 minutes.

Finished product:

Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli


  • lousubcaplousubcap Posts: 12,825
    No idea how it tasted but that is a great looking cook-and any audible that involves bacon is a winner!  Most eggcellent!  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • henapplehenapple Posts: 15,640
    Good looking meal
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • berndcrispberndcrisp Posts: 976
    Looks good from here.

    So often, little mistakes such as you may have made necessitates improv, that leads to bigger and better things. Take it and apply it elsewhere. The mother of invention.
    Hood Stars, Wrist Crowns and Obsession Dobs!

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