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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-10-2012, 08:05 PM   #1
chicagokp
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Default chicken galantine

Been a bit since I deboned a bird. I did this ala Jacques Pepin.....

The bird deboned and trussed up.



Seasoned with SM Sweet Seduction and SM Pecan...



On the Performer...



Resting...




Plated...



Enjoy!
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Unread 12-10-2012, 08:17 PM   #2
landarc
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It sort of looked like a mini-whole hog once it was cooked.

Nice cook and nice knifework.
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Unread 12-10-2012, 08:21 PM   #3
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That Pepin video still cracks me up. The French accent just makes it special :)
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Unread 12-10-2012, 08:26 PM   #4
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I like it large!
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Unread 12-10-2012, 08:32 PM   #5
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Quote:
Originally Posted by martyleach View Post
That Pepin video still cracks me up. The French accent just makes it special :)
My favorite is when he said it should only take a minute to debone a bird...yeah, took a bit longer than that.
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Unread 12-10-2012, 11:11 PM   #6
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Looks really great! good work!
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Unread 12-10-2012, 11:31 PM   #7
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We look out for more interesting posts from your end about the same topic . Even the future updates about this topic would be of great help.
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Unread 12-11-2012, 03:48 AM   #8
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Quote:
Originally Posted by chicagokp View Post
My favorite is when he said it should only take a minute to debone a bird...yeah, took a bit longer than that.


That's what most people say!
Nice job though!
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Unread 12-11-2012, 07:43 AM   #9
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Is there a benefit to cooking the chicken this way?
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Unread 12-11-2012, 07:47 AM   #10
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Quote:
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Is there a benefit to cooking the chicken this way?
It's boneless, looks cool, and convinces those around you that you are an actual chef! Boning a chicken, even parts, is lost on most folks. I learned in management training for Luby's...had to bone leg/thigh quarters for "cordon bleu"...if you've never had "cordon blue" using dark meat...
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Unread 12-11-2012, 08:00 AM   #11
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Quote:
Originally Posted by chad View Post
It's boneless, looks cool, and convinces those around you that you are an actual chef! Boning a chicken, even parts, is lost on most folks. I learned in management training for Luby's...had to bone leg/thigh quarters for "cordon bleu"...if you've never had "cordon blue" using dark meat...
I'm thinking it would be good for stuffing with other fun things too.
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Unread 12-11-2012, 10:19 AM   #12
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Quote:
Originally Posted by cpw View Post
I'm thinking it would be good for stuffing with other fun things too.
Good for stuffing but it also allows for more even cooking. Cooking a log of chicken is easier to cook than a chicken with bones and surfaces of various sizes. Mine without brining or anything have always been very tender and juicy.
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Unread 12-11-2012, 12:18 PM   #13
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Looks mighty good.
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Unread 12-11-2012, 12:57 PM   #14
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Nice, I did that once and stuffed it with wild rice and shrooms, tough deboning those!
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Unread 12-11-2012, 01:05 PM   #15
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Nice job, it does take like 5 minutes to debone one though. Turkeys take about 15 and a duck takes like 20!

Looks quite tasty.

Jeff
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