- Dec 20, 2009
- 15
- 11
It took me a little while, I was trying to pause and play the video without getting chicken stuff all over my mouse. I also found out that both of my paring knives are duller than letter openers, which is what I think they were used for..NICE job there mate! Can I ask how long it took for you to debone? is it a 10-15 minute job like the video shows?
I put it directly on a medium hot grill for a few minutes, turned, then moved to indirect and used one burner to maintain 325 or so in the grill. I probed in the breast meat as you can see by the holes but I moved around a few times to check for eveness. I pulled at the first two indications of 170.....How long did you smoke it ...temp. ? and where did you probe it .....?
I think it would work well, but I would practice the debone on a few chickens before I tried to do a corn-hen. I want to get proficient before quail season for sure... Maybe make a quornicken or quornikenuckey...Wonder if you could debone a couple of cornish hens and wrap them inside ???