Valentine's / Anniversary Supper ( Cured Smoked Chicken in a Pastry Bag )
Well our plans were to go out , But of coarse mother nature changed our plans and gave us a snow storm again
Like I mentioned on an other thread , 19 Years today, married on the sands of Jamaica. We have been together 37 Years
So from My other post of
www.smokingmeatforums.com
I had the legs already done for a post later on, but had enough for me to uses some here.
Made a fresh batch of our potato bread stuffing, onions, celery, butter, summer savory, pepper ( 50/50 potatoes to bread )
Made a batch of Hot water Pastry
I know to let the dough cool down before using, I did not so the dough did drop a bit when baked
( I pre warmed up the legs a little as I had them in the fridge for another post later in the week )
So roll out the dough cut squares about 6" x 6" ,
place some stuffing in the middle 2-3 tablespoons
stand up the chicken leg in the middle, than sprinkle grated Mozza. on that
Now pull the dough up around the leg like a sack and tie off ( not too tight as it will just cut the dough. ) I just use my butcher string
The dough should be up a little higher for a better look , but like I said . I rushed it and the dough was a little too warm
Cover the dough with egg wash, and tinfoil on the ends of the legs so they do not burn
in the over for approx. 45 minutes at 375deg. F. While they are in the oven also put in the pan of stuffing
Once chicken is out of the oven cut the string and gently pull away . The pastry should have been up a little higher for a better look . Next time
plate with a nice fresh green salad and potato bread stuffing with chicken gravy
Thanks for looking, Not what we were going to do but we had fun putting it together. Seeing how I was home all day today.
Nice supper and GREAT company.
David and Mona
Well our plans were to go out , But of coarse mother nature changed our plans and gave us a snow storm again
Like I mentioned on an other thread , 19 Years today, married on the sands of Jamaica. We have been together 37 Years
So from My other post of
Cured Chicken Ham Legs
So I did my Chicken legs in a wet cure brine. Doing these for an other post but there has been some talking about wet cure and dry cure. Just wanted to show how I did them and how they turned out. 1 1/2 tea Cure#1 1/3 cup kosher salt 1 packed cup dark brown sugar 1/4 ground cloves 3cups hot...
www.smokingmeatforums.com
Made a fresh batch of our potato bread stuffing, onions, celery, butter, summer savory, pepper ( 50/50 potatoes to bread )
Made a batch of Hot water Pastry
I know to let the dough cool down before using, I did not so the dough did drop a bit when baked
( I pre warmed up the legs a little as I had them in the fridge for another post later in the week )
So roll out the dough cut squares about 6" x 6" ,
place some stuffing in the middle 2-3 tablespoons
stand up the chicken leg in the middle, than sprinkle grated Mozza. on that
Now pull the dough up around the leg like a sack and tie off ( not too tight as it will just cut the dough. ) I just use my butcher string
The dough should be up a little higher for a better look , but like I said . I rushed it and the dough was a little too warm
Cover the dough with egg wash, and tinfoil on the ends of the legs so they do not burn
in the over for approx. 45 minutes at 375deg. F. While they are in the oven also put in the pan of stuffing
Once chicken is out of the oven cut the string and gently pull away . The pastry should have been up a little higher for a better look . Next time
plate with a nice fresh green salad and potato bread stuffing with chicken gravy
Thanks for looking, Not what we were going to do but we had fun putting it together. Seeing how I was home all day today.
Nice supper and GREAT company.
David and Mona
