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Discussion in 'Poultry' started by sparksnsaaben, Jun 21, 2010.
That is a great tutorial - saved that one and will use it when we teach next years 4H class
Here chicken chicken chicken...
Great post, definately wiki this...
Jacques Pepin is such an awesome chef, I have several of his books. Plus I love to hear that French accent! LOL!
Man that looks easy and all. But he is a professional chef for a hundred years but he sure makes it look easy. I also thing the this should be a wiki or I atleast save this one. I have check youtube for this same video and I have never been able to find one that is this easy and shows the chef so clearly too. Thanks for posting this video. HEY RICHO DO THE WIKI THING
Looks easy but I bet if I give it a try it won't look anything like he made it look. haha. Man I would love to throw that boneless stuffed chicken on my UDS. HMMMMM I might just have to give this a try.
I prefer to debone with a 12 gauge, but I guess this technique would tend to leave alittle more meat for actual cooking.
Great post, thanks
that was great, I saved it and will try it soon, although I bet mine is harder then his lol.
Thanks for shareing
By request I've just added it to the wiki under "C".
Great video! Somehow I can't get that delicate with a yard bird. I haven't even spatchcocked one yet and use to split two cases a day years ago for a living. I guess I'm just getting old and lazy.
Now that is a useful video!
Got a chicken I'm going to try it on later in the week, lets see how much of a mess I can make! if it took him 10 minutes I reckon 30 is a good yardstick.
Well I couldn't wait! I have a freezer full of hens and I'm on a budget. I have quartered, separated, and spatchcocked ckickens a few hundred times but I have never deboned one.
The process went well. I had the video going as I followed along but the results were a tad different. My chicken seemed a bit fattier and the meat didn't separate as easily as his appeared to. Bottom line, I got the job done and even used what I had on hand to sorta follow the recipe. I saute'd some onion, tossed in some defrosted frozen spinach, mixed in about a half a can of mushroom soup and then a few shakes of parmesean cheese as it cooled. I have tied a half million loins but never a slimy chicken. This thing looked like a compund double fracture when I got done but it cooked just as well as any other chicken.
Talk about juicy and full of flavor..
I might roll one one of these up and make a giant fattie with it..
Pit 4 Brains,
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?
BOY, is that great looking.......great job....I can't wait myself to try it....How long did you smoke it ...temp. ? and where did you probe it .....? in the breast meat like a whole chicken....can't see doing it like a rolled roast or a fattie....RICK THANKS !
Wonder if you could debone a couple of cornish hens and wrap them inside ??? Kind of like the Tur-Duk- En !!!
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..
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.
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...
Quornikenuckey = quail inside a corn hen inside a chicken inside a turkey just incase you couldn't figure it out..
Now that is way cool. On the to do list for certain.
I can handle a knife, but he just makes that look too easy! I think my first one might look more like ground chicken.