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Recent Deboned Stuffed Chicken Cook

scooter759scooter759 Posts: 248

Neighbor called me out on my eggspertise with a farm raised chicken he had frozen and didn't know what to do with. I deboned it Pepin style, stuffed it sauteed mushrooms/shallots/garlic, layered in some padded butter, prosciutto, smoked gouda, goat cheese, and fresh rosemary. Rolled and tied and rubbed with Shakin the Trees, cooked raised direct at 400-425 for about an hour. Sorry no cut up pix, no one would wait.


Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN


  • That looks amazing!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Hi54puttyHi54putty Posts: 1,679
    That's going on my short list. Looks great.
    Winston-Salem, NC 
  • rholtrholt Posts: 375
    How long did it take to de-bone that baby?
  • scooter759scooter759 Posts: 248
    Watched the video three times, then about twenty minutes with a good sharp knife.
    Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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