Originally Posted by landarc
Torihamu, literally means Chicken Ham in Japanese. When you cure chickens, then roast them, they are like little chicken hams. That is what I am shooting for here, I will be slicing and serving cold on rolls tomorrow.
I tie them like that, one breast turned 180 degrees from the other, it gives me a uniform mass to cook, which means I get more evenly cooked chicken and the thin tapered end of the breast doesn't dry out or get hard. These will slice very evenly, and yield 100% of the meat for slices.
Are these whole breasts folded back together, or did you split them into halves first? Guessing whole based on size...but maybe you got some free range godzilla birds...