- Nov 15, 2012
- 1,025
- 105
Hi guys,
Hope everyone is enjoying Memorial Day Weekend. And to any vets reading this post, thank you very much for your service!
My weekend cooking project has been to break down a whole chicken, turn the meat and skin into sausage, use the carcass for stock, and use the liver and heart to make a chicken liver mousse. I'm making the liver mousse tomorrow maybe, and will post that in the nose-to-tail forum, but the chicken sausage and stock are now done.
This was my first run at chicken sausage, and I followed Couger78's great recipe on Chicken Sausage with Sun-Dried Tomatoes, Basil, and Parmesan Cheese. This is a great post, and if you haven't seen it yet, here is a link to it:
http://www.smokingmeatforums.com/t/123843/a-new-chicken-sausage
A couple of other forum members (Chef Willie and dward51) also took Couger's recipe and ran with it. Here are links to their posts:
http://www.smokingmeatforums.com/t/134350/chicken-sausage-ala-couger78
http://www.smokingmeatforums.com/t/...tomato-basil-and-cheese-al-la-cougar78-recipe
I had a 5 lb whole chicken in the freezer. I thawed this out, removed the breasts, legs, and thighs. Deboned out the legs and thighs. I used the skin-on breasts, legs, thighs, and the fat from the tail. This came out to about 2 1/2 lbs of meat/skin.
Here is Couger's recipe scaled for 2 1/2 lbs. My husband and I have gotten used to a pretty low salt level, so I use kosher salt at 1.1% of the weight of the meat/fat whenever I make sausage.
Couger78's Chicken Sausage with Sun-Dried Tomatoes, Basil, and Parmesan Cheese
2 1/2 lbs chicken w/skins
1/4 cup fresh garlic, minced
1/3 cup fresh basil
13 grams kosher salt (1.1%)
1 1/2 tsp ground black pepper
1/2 tsp nutmeg
1/4 tsp allspice
1/3 cup sun-dried tomatoes, chopped (after soaking until soft)
1/3 cup shredded parmesan cheese
2 Tbsp + 2 tsp olive oil
I ran the semi-frozen meat/skin once through the fine plate of the grinder.
Mixed in the garlic, basil, tomatoes, and parmesan, then ran it though the fine plate a second time.
Mixed in the salt, spices, and olive oil by hand to form a sticky paste. Stuffed the mixture into medium hog casings.
Poached them in a 175 - 180 deg F water bath for about 20 minutes to reach IT of 165 deg. Cooled them under cold running water.
The sausage turned out very tasty, and it seemed like a decent level of fat for an all-chicken sausage. The recipe is definitely something I'll make again, especially for my sister-in-law who doesn't eat red meat or pork (!) but loves chicken sausage.
While I was making the sausage, and then cleaning the grinder, stuffer, and kitchen afterwards, I made chicken stock from the carcass. Here is the carcass along with some extra chicken feet, and some onion, celery, carrots, and bay leaves.
Covered in water, brought to a boil, skimmed, lowered to a simmer. Simmered for 6 hours. It came out with a great flavor, nice and silky texture. It's going to gel up nicely when cold. Dang, but I love chicken feet.
Not a bad day's work!
This project was a really good confidence builder for working up to making braunschweiger, my next sausage project, which I guess is supposed to be poached and then cold-smoked. I'll also be following Kevin's recipe.
Thank you, Kevin, for a great recipe! And thanks everyone else, for checking out my post. Happy Sunday.
Clarissa
Hope everyone is enjoying Memorial Day Weekend. And to any vets reading this post, thank you very much for your service!
My weekend cooking project has been to break down a whole chicken, turn the meat and skin into sausage, use the carcass for stock, and use the liver and heart to make a chicken liver mousse. I'm making the liver mousse tomorrow maybe, and will post that in the nose-to-tail forum, but the chicken sausage and stock are now done.
This was my first run at chicken sausage, and I followed Couger78's great recipe on Chicken Sausage with Sun-Dried Tomatoes, Basil, and Parmesan Cheese. This is a great post, and if you haven't seen it yet, here is a link to it:
http://www.smokingmeatforums.com/t/123843/a-new-chicken-sausage
A couple of other forum members (Chef Willie and dward51) also took Couger's recipe and ran with it. Here are links to their posts:
http://www.smokingmeatforums.com/t/134350/chicken-sausage-ala-couger78
http://www.smokingmeatforums.com/t/...tomato-basil-and-cheese-al-la-cougar78-recipe
I had a 5 lb whole chicken in the freezer. I thawed this out, removed the breasts, legs, and thighs. Deboned out the legs and thighs. I used the skin-on breasts, legs, thighs, and the fat from the tail. This came out to about 2 1/2 lbs of meat/skin.
Here is Couger's recipe scaled for 2 1/2 lbs. My husband and I have gotten used to a pretty low salt level, so I use kosher salt at 1.1% of the weight of the meat/fat whenever I make sausage.
Couger78's Chicken Sausage with Sun-Dried Tomatoes, Basil, and Parmesan Cheese
2 1/2 lbs chicken w/skins
1/4 cup fresh garlic, minced
1/3 cup fresh basil
13 grams kosher salt (1.1%)
1 1/2 tsp ground black pepper
1/2 tsp nutmeg
1/4 tsp allspice
1/3 cup sun-dried tomatoes, chopped (after soaking until soft)
1/3 cup shredded parmesan cheese
2 Tbsp + 2 tsp olive oil
I ran the semi-frozen meat/skin once through the fine plate of the grinder.
Mixed in the garlic, basil, tomatoes, and parmesan, then ran it though the fine plate a second time.
Mixed in the salt, spices, and olive oil by hand to form a sticky paste. Stuffed the mixture into medium hog casings.
Poached them in a 175 - 180 deg F water bath for about 20 minutes to reach IT of 165 deg. Cooled them under cold running water.
The sausage turned out very tasty, and it seemed like a decent level of fat for an all-chicken sausage. The recipe is definitely something I'll make again, especially for my sister-in-law who doesn't eat red meat or pork (!) but loves chicken sausage.
While I was making the sausage, and then cleaning the grinder, stuffer, and kitchen afterwards, I made chicken stock from the carcass. Here is the carcass along with some extra chicken feet, and some onion, celery, carrots, and bay leaves.
Covered in water, brought to a boil, skimmed, lowered to a simmer. Simmered for 6 hours. It came out with a great flavor, nice and silky texture. It's going to gel up nicely when cold. Dang, but I love chicken feet.
Not a bad day's work!
This project was a really good confidence builder for working up to making braunschweiger, my next sausage project, which I guess is supposed to be poached and then cold-smoked. I'll also be following Kevin's recipe.
Thank you, Kevin, for a great recipe! And thanks everyone else, for checking out my post. Happy Sunday.
Clarissa