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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-10-2012, 08:05 PM | #1 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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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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12-10-2012, 08:17 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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12-10-2012, 08:21 PM | #3 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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That Pepin video still cracks me up. The French accent just makes it special :)
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12-10-2012, 08:26 PM | #4 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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I like it large!
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12-10-2012, 08:32 PM | #5 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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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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12-10-2012, 11:11 PM | #6 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks really great! good work!
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12-11-2012, 03:48 AM | #8 | |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Quote:
That's what most people say! Nice job though!
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12-11-2012, 07:43 AM | #9 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Is there a benefit to cooking the chicken this way?
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12-11-2012, 07:47 AM | #10 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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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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12-11-2012, 08:00 AM | #11 | |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Quote:
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12-11-2012, 10:19 AM | #12 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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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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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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12-11-2012, 01:05 PM | #15 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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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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912, galantine |
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