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chickypie

Zippylip
Zippylip Posts: 4,768
edited November -1 in EggHead Forum
some recycled ideas & selective inbreeding, this is a cross between the chic-o-stix, chicken in a cup, & blue swine pie.

I like cooking with ground meats – allows you to break away from the natural anatomy of the given animal & form any shape you want plus there’s no better tenderization method I know of. Of course there’s a recent trend toward letting it rot into a festering pile of post-enzymated fecal matter, but that ain’t my thing.

Chicken thigh meat works particularly well as it naturally contains a perfect amount of fat to keep it from dying out; this wouldn’t work with breast meat or lean ground beef.

Of course you could put whatever you want in this, but my inaugural chickypie contained roasted green & red peppers along with grilled Portobello mushrooms & swiss:

grind chicken thighs:

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in a pie tin, spray just enough Pam to give your favorite rub something to stick to:

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apply the thigh:

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a layer of roasted green pepper:

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a layer of swiss cheese:

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a layer of grilled portobello mushrooms:

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a layer of roasted red pepper

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more thigh meat:

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to the egg indirect (with everything but the exterior shell already cooked, phase one of cooking is really just a bake to firm up the chicken):

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This would be a really good time to enjoy a fine beverage & some good music:

http://www.youtube.com/watch?v=B9dSYgd5Elk

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following a few, flip onto a grid (or veggie cooker) to get some smoke & color on the bottom, this would be a good time to sauce the top if you want. Leave on another 15 minutes-ish till it looks good:

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all done:

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Cut that beotch open & see what’s what:

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Spring is definitely in the air here
happy in the hut
West Chester Pennsylvania

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