Jacques Pepin chicken

jlsm

Did the Pepin boning trick yesterday with a four-pound bird. Stuffed with Serrano, fontina, wilted and squeezed spinach, and sweated onion and garlic with thyme. Took about 35 minutes; not bad for my first time. Cooked indirect at 450* in CI for about 50 minutes. Drained the fat and deglazed the pan with just a little water plus thyme and added the juice from the rested bird.

This was unbelievably good, possibly the best chicken I have ever eaten. My husband, not a huge chicken fan, commented on it this morning. Served with baby bok choy with hot oil and red potatoes sautéed in duck fat.

I could see boning three at a time and freezing two. I think I could get the boning time down to five minutes with repetition. No one should feel intimidated; it really isn't difficult. And the boned bird would be great for an informal dinner party. It would serve three men and three women easily.

Sorry about the crummy shots. Wichita State was on TV. 

BigWings

Looks great! It gets faster with a few practice runs for sure. Nice "loley-pups" to!

hapster

Great looking cook! Toughest part for me was tying the bird up, especially trying to do the "af itch"

Melhill3

Thanks for the link to the video!

pantsypants

Just watched the video !! i will try this for sure !

jlsm

@Bigwings: I loved the "pups." Thinking about getting wings and making a bunch of pups.

Canugghead

Great looking bird there! I did a tiny 3.5lb chicken, it was fun!  If you plan on boning extra and freezing, I'd suggest keeping everything as cold as possible and debone it quick 

The Cen-Tex Smoker

Awesome! We have to try this. TFJ is actually the butcher in this house. I'll see If I can talk her in to it tonight.