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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!