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Chicken Bollotine & Fresh Sourdough

SciAggie
SciAggie Posts: 6,481
in Poultry
I found some small fryers at the store that were perfect for stuffing. Brought one home, boned it and then stuffed it with spinach and ricotta cheese. The outside was seasoned with some DP poultry rub. I put it on at about 400 degrees for an hour. I think this is one of the best things I've made in a while - SWMBO agreed. She had seconds and NEVER does that. Served with some fresh sourdough. 








Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • Dyal_SC
    Dyal_SC Posts: 6,286
    Heck yasss!!!!   B)
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  • blind99
    blind99 Posts: 4,974
    Did you make the sourdough?  That is some fantastic looking food!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SciAggie
    SciAggie Posts: 6,481
    blind99 said:
    Did you make the sourdough?  That is some fantastic looking food!
    Yes. I've been making bread for several months trying to get it dialed in. I've finally found a method that works for me. And thanks for the kind words. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Tinyfish
    Tinyfish Posts: 1,755
    Looks great and I bet it was delicious. 
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  • SciAggie
    SciAggie Posts: 6,481
    @Tinyfish Thanks!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • blind99
    blind99 Posts: 4,974
    Well it looks like you've got it nailed! I'd love to see a write up of how you do the bread sometime. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Great looking meal.  My hats off to you for that perfect looking stuffed bird.  I tried that once and lets just say it turned into a casserole.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SmokingPiney
    SmokingPiney Posts: 2,319
    That looks amazing!
    Living the good life smoking and joking
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  • NDG
    NDG Posts: 2,432
    Awesome Cook & Beautiful Bread.  I am knee deep in SourDough baking - activated my Italian Culture (ISCHIA) almost a year ago. Started for pizza, but branched into bread, waffles, etc.  Mind sharing some info about your bread?
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Jstroke
    Jstroke Posts: 2,600
    Very well done, I tip my hat. Classy
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • SciAggie
    SciAggie Posts: 6,481
    Thanks to all for the kind words. 
    For the bread, I start by using 440 grams of bread flour. I add 1tsp of salt. Then I add one cup of my starter. I then add 320 grams of warm water. This makes a fairly wet dough. I mix the dough in a large plastic bucket and leave it to rise - let me expand on that.

    I usually feed my starter the afternoon before I want to make bread. I take it out of the refrigerator and add water and flour. Then I leave it out to warm up and get active overnight. When I make bread I usually mix the dough at around 5:30AM. Then I let it rise all day while I'm at work. By the time I get home at 5:30 or 6:00 that evening it's ready to punch down. That afternoon I'll put it out on a floured board and fold the bread about 4 times, then let it rest for 10 minutes or so. After that I will form the loaf and put in a floured banneton. Then it normally takes about an hour to an hour and a half to double in size again. While the bread rises I'll preheat the oven to 500 degrees with my pizza stone and stoneware cloche inside. 

    When the bread's ready I'll slash it and put it in the oven under the cloche for about 20 minutes. I usually reduce the temperature to 450 after about 5 minutes. There's plenty of heat for oven spring that way. After I remove the cloche I cook the bread for another 12 minutes, turning it once to account for a hot spot in my oven. I let it cool on a wire rack before cutting. 

    The next time I make bread I'll document the process and make a detailed post. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • paqman
    paqman Posts: 4,833
    Very nice!

    ____________________
    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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  • CPARKTX
    CPARKTX Posts: 2,095
    Oh yeah!
    LBGE & SBGE.  Central Texas.  
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  • blasting
    blasting Posts: 6,262
    @SciAggie   You nailed every part of that one.  Very nice.
    Phoenix 
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  • SciAggie
    SciAggie Posts: 6,481
    blasting said:
    @SciAggie   You nailed every part of that one.  Very nice.
    Thank you. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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