Originally Posted by RL Reeves Jr
I'm tackling chicken boudin for the first time,wondering if anybody on the board has ever made a batch? Tips? Suggestions?
It's about the same as the pork boudin. I would shoot for a 5 to 1 ratio dark meat to chicken liver. I noticed you roast your pork meat. Traditionally it would be boiled/poached together with the liver and veggies, but you probably know that. Anyway I would do the chicken this way and just use that stock for the moisture you need.
Interesting reading on The Boudin Link