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Old 03-23-2013, 10:12 AM   #12
K-JUN
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Join Date: 02-10-13
Location: Lafayette, LA
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Originally Posted by RL Reeves Jr View Post
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.
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Last edited by K-JUN; 03-23-2013 at 10:41 AM.. Reason: Added Link.
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