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Stuffed chicken Ideas ?

pantsypantspantsypants Posts: 1,191
edited April 2014 in Poultry
Looking to try to de-bone a chicken .
Looking for ideas on what to stuff it with


  • pantsypantspantsypants Posts: 1,191
    this looks the best .
  • BOWHUNRBOWHUNR Posts: 1,483
    I agree.  @Dyal_SC knocked that one out of the park!!


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • pantsypantspantsypants Posts: 1,191
    i know i am being naive but i am going to do this for sure !!

    or at least i will attempt to try this
  • calikingcaliking Posts: 11,122
    there have been a few chicken ballotine cooks recently,plus Jacques Pepin's video(s) on how to debone the chicken. I think @paqman 's is the most recent that I can recall.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • paqmanpaqman Posts: 2,776
    Definitely try it!

    Lesson learned #1 - The first cut has to be made on the back, not in the breasts.

    Lesson learned #2 - Add the rub/spices AFTER tying up the chicken with twine.

    As for the stuffing, the first one I made was cordon bleu style (ham and swiss cheese). My second one was classic bread stuffing + dried apricots + pistachio + cashew nuts. The second one was AMAZING and will probably become my goto meal when receiving large crowds. The next stuffing I will try will be a saussage based stuffing, probably maple pecan or something like that.

    Someone else posted a rice based stuffing and it looked great.

    Just let go your imagination (but not too much ;) )

    Don't forget to post pics.

    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
  • pantsypantspantsypants Posts: 1,191
    ok so its now deboned and stuffed .
    Any cooking recomendations ?
    temp ? direct ? indirect ?
    I am thinkng 350 indirect ? but open to the fact that i am pulling these numbers out of my ass
  • BOWHUNRBOWHUNR Posts: 1,483
    Dyal went indirect with no smoke @ 350 until 170 internal.


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • How about a cordon blue??image

  • pantsypantspantsypants Posts: 1,191
    Yes that looks amazing !!
    I went with @paqman's idea with the prosciutto , spinach , feta, artichokes and olives .

    Its on the egg !! i need to eat it NOW
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