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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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Old 11-25-2014, 06:33 PM   #1
Reosed
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Join Date: 03-19-10
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Default Deboned Chicken basted with Bacon Fat! Pron

The other day I was browsing the net and I saw a video of how to debone a chicken and instantly thought, I could do that.

ChefSteps.com asked if they could post the below photo on their Facebook page, so I thought I should share it here too, since yall taught me about smoking and how to build a UDS. Thanks guys!

So here is my Brined Deboned Chicken stuffed with sausage, onion, garlic, breadcrumbs, and fresh sage. Smoked at 300-350F and basted with bacon fat! I flipped the bird twice to get all of the skin a nice golden brown. The skin was bite through with none of it pulling off!



It really is a joy to slice into a bird that you deboned,
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Old 11-25-2014, 06:47 PM   #2
THoey1963
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That's a pretty bird. Would have loved to see a sliced photo too...
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Old 11-25-2014, 06:59 PM   #3
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That really looks good. Any pics of it sliced
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Old 11-25-2014, 07:22 PM   #4
Reosed
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Sorry, I was being lazy. I don't have a photo of that bird sliced up, but I do have some of my second bird.

This is a deboned bird, stuffed with cajun sausage, rubbed with cajun spices, and basted with bacon fat. Cooked in the same manner as the first.



And here it is sliced up!




That was for some guys at work that were putting in crazy hours doing server migrations. I was up all night with them and started cooking this for them at about 2am. I knew they all had to be in the office the next day so I was sending them lots of pictures of it to keep them motivated! I also made this Onion Cheese Bread for them. It was a pretty good meal.



I won't be so lazy next time I say there is pron in my thread.

Cheers,
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Old 11-25-2014, 07:43 PM   #5
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Those are two outstanding birds, you can cook man
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Old 11-25-2014, 07:44 PM   #6
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Old 11-25-2014, 10:16 PM   #7
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I'm a french trained chef and what you just made is a Chicken Galantine. One of my favorite dishes to make. I like to remove the meat from the skin, take the dark meat and 1 breast and turn it into a sausage. I marinate the other breast and place it in the center of the sausage.

Amazing cook and great job.
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Old 11-26-2014, 08:00 AM   #8
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To the OP...looks good...I like cooking birds that way as well..

Quote:
I like to remove the meat from the skin, take the dark meat and 1 breast and turn it into a sausage. I marinate the other breast and place it in the center of the sausage.
Do you have any pics of this method or a link...thanks
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Old 11-26-2014, 08:11 AM   #9
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Quote:
Originally Posted by 55Drum View Post
To the OP...looks good...I like cooking birds that way as well..



Do you have any pics of this method or a link...thanks
Here's a link to the classic style of making a galantine. With this preparation you imagination can run wild.

http://www.hertzmann.com/articles/2004/galantine/
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Old 11-26-2014, 08:15 AM   #10
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Looks tasty
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Old 11-26-2014, 08:38 AM   #11
Reosed
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Thanks guys, both of them were pretty tasty!

Whoa, that link looks pretty impressive. I could see doing a turducken kind of like that.

Reo
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Old 11-26-2014, 08:46 AM   #12
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Anybody tried this with a turkey?

Seems that it would work the same, though just bigger. I think I would like one filled with a nice fatty sausage stuffing.

Sorry, just realized that I was DeGurred above...
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Old 11-26-2014, 08:51 AM   #13
Reosed
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It would work. This is how Turduckens are made. I was pretty close to getting my wife to let me debone the Thanksgiving turkey, but she still wants to fry it up.

Hrmm, deboned fried turkey sounds good now that I put the two together in my head. I guess I don't mind, gets me out of some extra work on a 4 day weekend!

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Old 11-26-2014, 11:48 AM   #14
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Both birds and the bread look and sound delicious...
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WSCG Review HERE. WSM Mods HERE. My Brisket Guide HERE.
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Old 11-26-2014, 09:30 PM   #15
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Outstanding!
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