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Deboned stuffed chicken.... Take 2
ChillyWillis
Posts: 893
in Poultry
If at first you don't succeed.....
After yesterday's failed attempt at a deboned chicken I decided I would not be deterred and went out and grabbed another bird. This time the process went MUCH better (it's still not easy though). I had a bunch of basil in the fridge that was about to go bad so I decided to stuff the bird with pesto, roast red peppers, heirloom tomatoes, and mozzarella. The egg is stabilizing now and the bird is about to hit the grill.
Edit: looks like I forgot a picture with the mozzarella. Trust me it's in there!
After yesterday's failed attempt at a deboned chicken I decided I would not be deterred and went out and grabbed another bird. This time the process went MUCH better (it's still not easy though). I had a bunch of basil in the fridge that was about to go bad so I decided to stuff the bird with pesto, roast red peppers, heirloom tomatoes, and mozzarella. The egg is stabilizing now and the bird is about to hit the grill.
Edit: looks like I forgot a picture with the mozzarella. Trust me it's in there!
Comments
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I like where you're going with this!!Just a hack that makes some $hitty BBQ....
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I have to try that. I have a frozen bird in the ice box. Love the heirloom maters in the pic.Be careful, man! I've got a beverage here.
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Eff ya! Beautiful! Ok the $hi+ is bout to go down. Lol. Nice. Awaiting pulled & sliced pics. :-)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Looking excellent thus far my friend. Standing by for the encore.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
How was the finished product? It looks great from here. I told you it would get easier
Believe me, you will want to do this again. It now takes me about 5 minutes to debone a chicken. Pepin says that it should not take more than a minute or two, I am getting there... My freezer is now full of carcass, I will make some stock very soon. ____________________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 -
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@buzd504 - No, the bone is broken and only the end stays because otherwise the skin would shrink.buzd504 said:Do you leave the leg bones in the bird?
____________________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 -
The final product was amazing! This was one of my favorite cooks that I've pulled off on my egg in the year and a half I've owned it. The stuffing was phenomenal and the chicken was moist and delicious. I was worried that the skin wouldn't be all that good because I didn't dry it at all, but it was as crispy as could be. I think next time I'll cut back some on the heirlooms and add a bit more mozzarella and prosciutto.
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@ChillyWillis
Amazing! The pics are phenomenal as well brother Chilly.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH thanks my friend! This cook was a winner for sure.
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@ChillyWillis
That was impressive! Now I don't want to post my cooks after seeing that! Excellent job by any standard.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Great jobXL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
Heck yeah!! That looks fantastic!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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@TTC @Thatgrimguy
Thanks guys! I'd highly recommend you take a run at one of these if you haven't already. They do take some work to get together but the payoff is well worth it. So juicy and flavorful! I think I'm going to do one of these the next time I have folks over for dinner. It's a conversation starter for sure. -
Now that's what I call upping your game... Excellence defined :-bdSteven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
@ChillyWillis Bravo! Game on \m/LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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NPHuskerFL said:@ChillyWillis Bravo! Game on \m/
Sounds like a challenge @ChillyWillis . I think you two should post pics head to head style. Then let the forum vote on best pic, best carved and best recipe/technique.
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
I'm game if @NPHuskerFL is! B-)
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@stemc33 I'm my own worst critic. I welcome any challenge. But, ultimately I do my best to top my last cook and so on and so forth. But, sure why not. B-). So, long as it is in fun.
@ChillyWillis to be perfectly clear you nailed it man. Great job :-)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Now if only to have time. Hopefully say...Saturday? Cool?ChillyWillis said:I'm game if @NPHuskerFL is! B-)
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Thank you! You did as well!
It's always in good fun with me. There are few things in the world that irk me more than people getting rude and snarky on the internet. I'm here to pick up cooking tip, share cooks, and talk to good folks. That's how I roll. -
I don't mind doing it. It doesn't need to even be a competition, it could just be the beginning of a bigger thread on this type of cook with all sorts of ideas to try.
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Hmmm I didn't think of that. Time is kinda an issue for me at the moment. Going on vacation next week so I've got a million things to do. Let me talk to SWMBO and I'll figure out what'll work for me.NPHuskerFL said:
Now if only to have time. Hopefully say...Saturday? Cool?ChillyWillis said:I'm game if @NPHuskerFL is! B-)
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Amazing!!!!!!!! Awesomely fantastic cook..WOW..:-OGreensboro North Carolina
When in doubt Accelerate.... -
Awesome job!!!! If it tasted half as good as it looks it had to be incredible tasting.
XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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