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Boneless chicken

GlennMGlennM Posts: 604
edited July 2014 in EggHead Forum
Another fun one is the Jacques Pepin boned out chicken. It takes me a while to do the surgery but the result is worth the effort. Stuffed with a bread stuffing and 400 degrees indirect (until thermopen reads 160 white and 180 dark). Had the neighbours over, they were impressed
In the bush just East of Cambridge,Ontario 

Comments

  • paqmanpaqman Posts: 2,645
    Congrats! It looks a lot better than my first ballotine chicken. It gets easier every time I do it. The first few times, I had to watch the video and pause it while deboning the chicken. I now do it in about 5 minutes without watching the video. Stuffing with nuts (cashew and pistachios) adds a lot of flavor. You should also try wrapping with bacon.

    ____________________
    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
  • EggNorthEggNorth Posts: 878
    Looks great, Going to have to try this.
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • paqmanpaqman Posts: 2,645
    Pics if the last one I made:

    imageimageimageimage

    ____________________
    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
  • Both of those are really impressive. Especially the surgery part! 400 indirect - any smoking chips or straight lump?
    It's an obsession, but it's pleasin'
  • paqmanpaqman Posts: 2,645
    @Dragonwmatches‌ - Mine was straight lump. If you use smoking chips, you should go easy because chicken takes on a lot of smoke flavor...

    ____________________
    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
  • HDumptyEsqHDumptyEsq Posts: 1,095
    @GlennM and @paqman.
    They look so good. I've seen the video and really must try this.
    Very impressive. Thanks.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

  • PhatchrisPhatchris Posts: 1,635
    edited July 2014
    Awesome!
  • Yum!
    I've never deboned an entire bird, but I'm inspired now to try it.

    Looks like a good excuse to get out the meat glue for the bacon wrap
    1 LBGE in Chapel Hill, NC - Go Heels!
  • RRPRRP Posts: 20,250
    Here's my boneless chicken...LOL
    image
    L, M, S, Mini
    Ron
    Dunlap, IL
  • GlennMGlennM Posts: 604
    Ha Ha. RRP ---The bone is on the outside! I used a small handful of apple chips and waited until the smoke was clear. Chicken can take on too much smoke flavour if your not careful. I would like to try some different stuffings, did spinach/mushrooms once as well This is a cool meal to serve friends, most people have never seen it before and makes a nice presentation!
    In the bush just East of Cambridge,Ontario 
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