Deboned, Stuffed Whole Chicken

ENOegg22

I tried something new this week. Deboned a whole roaster, stuffed it, and cooked it indirectly on the egg at 400 for 45 minutes. The dark meat end looks a little pink in the pic, but I promise it temped at 165+.

The deboning took me about 30 minutes, but came pretty good for my 1st attempt. 

Stuffing: sun dried tomatoes, artichoke hearts, onion, garlic, spinach, mozzarella, Romano cheese.

Next time I'd maybe pound the breasts to get a more uniform piece, and cook at 450+. I didn't have enough charcoal to get above 400. There's a lot of potential for deboned chicken.

johnnyp

well done! 

Ima_good_egg

Excellent job!

lkapigian

Props!

Cookbook_Chip

Nice!  I want to try that some day. Good looking grub!

westernbbq

art of food prep looks awesome

Google jaques pepin amd see his chicken gallontine or is it ballontine?  He cuts the breasts a little and fans them out to create a more uniform thickness of the meat.   Beautiful work and beautiful display.  Someday ill be really good at this!

da87

Great idea!

bgebrent

Nicely done and excellent presentation.

ENOegg22

Thanks, everyone! I like the idea of butterflying the breast. Another idea is leaving the wings on and/or the drumstick bone. Mainly for presentation.

stv8r

Nice job!  That looks amazing

Hntnhrd

Awesome looks great