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Spatchcock? I don't think so
NPHuskerFL
Posts: 17,629
So, it's Tuesday. The wife has a late day at work and I want to wow her and the rest of the family. I've never deboned and stuffed a chicken. So, here goes nothing. Started with a fresh roaster close to 8#. Now what should I stuff it with? I deboned, S&P & then went with some pepper jack cheese, diced baby carrots, cauliflower and broccoli for stuffing. Egg set-up was indirect 375℉. I will say this...it ain't nothing for me to do a lollipop now. 
Deboned
Laying out the stuffing.
Stuffed and Galantine.
Entertainment
)
Wally World for this electrifying fun and Walgreens for a "chewable" frisbee
Cored & sliced apple variety with cinnamon and stevia.
Pulled the chicken at 160℉ IT to allow for some carry over cooking to occur. And let the apple's go until slightly soft.
Sliced & plated (lollipops what lollipops :-P). The skin was crisp & cracklin'.
Deboned
Laying out the stuffing.
Stuffed and Galantine.
Entertainment
) Wally World for this electrifying fun and Walgreens for a "chewable" frisbee
Cored & sliced apple variety with cinnamon and stevia.
Pulled the chicken at 160℉ IT to allow for some carry over cooking to occur. And let the apple's go until slightly soft.
Sliced & plated (lollipops what lollipops :-P). The skin was crisp & cracklin'.
LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
Comments
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I like the idea of stuffing with vegetables. How was it? Did you blanch them before stuffing or where they raw?____________________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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Bravo! =D>
I tried one of these today for the first time as well and failed miserably. I'll be giving it another go at some point this week though, it's way too impressive looking a dish to not have in the arsenal.
Two questions. How did the stuffing turn out and what was the best way you found to get the IT of the meat without getting the temp of the stuffing? -
@paqman Very little conversation at the dining table. Just nods and thumbs up. Veggies were laid a top of the sliced pepper jack cheese and then one layer of pepper jack on top. Raw veggies.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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.____________________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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@ChillyWillis Thank You! The stuffing was incredibly moist and I took the IT in the thigh area. No bones so that's the thickest part. It was a guess on my part (theory if you will). I figured if the thigh meat was at 160℉ish I'd be ok. It worked out well.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@ChillyWillis - Safe internal stuffing temp is 165F. The chicken temp will be much higher than the stuffing. Today, mine was ranging from 170 to 185F.
____________________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 -
Agree @paqman also keep in mind pulling at 160℉ is fine as it is going to continue to rise another at least 5° due to carry over cooking.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@NPHuskerFL
Brother husker steps to the plate in the bottom of the ninth and hits a grand slam home run! Husker wins! Excellent documentation and pics. Phenomenal cook my friend. This one easily earns the SGH seal of approval. Outstanding sir! =D>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
![:\](https://eggheadforum.com/plugins/emojiextender/emoji/yahoo/confused.gif ":\")
"> Thanks man! LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@NPHuskerFL
You earned and deserve that one brother husker. That cook is par excellent by any standard or measure my friend.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. -
@NPHuskerFL
You had me at Apples!! :xLocation- 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. -
Excellent. :-bdSteven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
@NPHuskerFL
Just curious. How did the cauliflower blend taste wise being cooked internal with the chicken? I have had it turn bitter on me before. Your thoughts?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. -
Thanks @stemc33 B-)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@NPHuskerFL
Question above brother husker.^^^^^^^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. -
No bitterness. I chopped the veggies with a slap chopper so they were between I would say chopped & diced with no real prefect consistency in cut just due the nature of the tool used. Maybe the combination of veggie, cheese and S&P kept the flavor. Not sure. It really had a pleasant flavor, texture and very moist throughout with a crispy skin.SGH said:@NPHuskerFL
Just curious. How did the cauliflower blend taste wise being cooked internal with the chicken? I have had it turn bitter on me before. Your thoughts?
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@NPHuskerFL
I love it. But I have messed up before and turned it bitter some how. Not sure where I went wrong. Glad you nailed it!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. -
That looks wonderful! Might even persuade me to try cauliflower again! Lol, who am I kidding - I do NOT possess the talent to debone a chicken. Kudos. =D> XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
Way to bring it Husk! Everything looks great!Just a hack that makes some $hitty BBQ....
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@NPHuskerFL. ..dude that rocks. Freaking sweet.Green egg, dead animal and alcohol. The "Boro".. TN
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I want to make this. Nice cool. Thanks for sharing.Mark Annville, PA
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Thank you. Take your time and I promise you can do it. And this definitely took me time. But, my thought is that if I do enough of them it won't be so hard.PNWFoodie said:That looks wonderful! Might even persuade me to try cauliflower again! Lol, who am I kidding - I do NOT possess the talent to debone a chicken.
Kudos. =D>
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Awesome cook man! I will be attempting this soon.Blake.The Beatings Will Continue Until Morale Improves!
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one upper....)
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Killa cook!
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that looks fantastic!
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
@NPHuskerFL
After trying this - any other veg you think would work well? Happy to see the pepper jack, I love pepper jack and stuffing with cream cheese stuff seems to be getting a bit tired.
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
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