de-boned chicken cordon bleu

W

WvSmoke

Guest
For the second test run of the new UDS I decided to de-bone a chicken and wrap it around some ham and swiss for a smoked chicken cordon bleu. Cooked it for 4 hours at 250-275. Dang was it good!!! Not very good at pics, but you get the idea.
 

Attachments

  • deboned.JPG
    deboned.JPG
    198.2 KB · Views: 210
  • trussed.JPG
    trussed.JPG
    185.8 KB · Views: 210
  • cooked.JPG
    cooked.JPG
    170.3 KB · Views: 210
  • sliced.JPG
    sliced.JPG
    175.6 KB · Views: 210
picture.php
 
Excellent job on the deboning. Great idea for a stuffing too :thumb:
 
Fantastic looking chicken right there, great job!!
 
The French might disagree with you about calling this "Chicken Cordon Bleu"
but I think it looks great no matter what.
 
Thanks everybody! This Thanksgiving I'm de-boning a turkey for the UDS. Haven't decided on a stuffing yet, but am leaning toward maybe an apple-walnut something or other. I would do a turducken but the wife doesn't like duck :crazy:


Grillman said:
The French might disagree with you about calling this "Chicken Cordon Bleu"
but I think it looks great no matter what.
Click to expand...

Yeah, I know, but I couldn't think of what else to call it. At least it's chicken stuffed with ham and swiss. Maybe if I would have coated it with bread crumbs? :p
 
Very cool... I've never tried to debone a whole chicken but I think I will now. :becky:
 
Not sure how I missed this, but that looks great. Very creative, and perfectly executed.
 
You must log in or register to reply here.

Similar threads

creek bottom
Meadow Creek Chicken Cooker
Replies
10
Views
675
Pife
P
ModelMaker
Brefas sausage FAILURE!!!!
Replies
4
Views
197
BGEChicago
BGEChicago
Callahan-que
Simply rib roast
Replies
9
Views
280
SmokinEdge
S
B
Stuffed chicken
Replies
5
Views
423
Stingerhook
Stingerhook
C
Fix my Ribs
2 3
Replies
42
Views
10K
cayenne
cayenne
Back
Top