Pulled Chicken w/NEW (to me) defat method

[Enrico Brandizzi]

Started separating skin/meat w/tablespoon.
Then I soaked chickens in boiling water for 20" and immediately soaked in iced water for same 20".
This is a 3 times process.
Pat them dry and oiled and rubbed w/Plowboys Yardbird rub.
Settled the 26 OTG kettle with superVortex and 2 full chimneys of lit briqs (too much, IMO).
Set the birds over stand supports and in the OTG @400F with some apple chips for smoke.
47 minutes later they were at 180 F in the dark meat and pulled off.
Some minutes later I pulled the meat and sauced with Big Bob Gibson white sauce.
Delicious.

By the way, the defat method works P E R F E C T.



IMG_5897 di BBQness, su Flickr



IMG_5901 di BBQness, su Flickr



IMG_5902 di BBQness, su Flickr



IMG_5904 di BBQness, su Flickr



plowboys-yardbird-rub_large di BBQness, su Flickr



IMG_5925 di BBQness, su Flickr



IMG_5931 di BBQness, su Flickr



IMG_5949 di BBQness, su Flickr



Senza titolo di BBQness, su Flickr



IMG_5976 di BBQness, su Flickr


Thanks for stopping by.
Enrico

 

[FC BBQ]

That's some good looking chicken you have there.

 

[peeps]

Those birds look perfect, Enrico!!!

I seem to be missing the de-fatting step though. Can you elaborate? Is it the soaking in ice water? How does this remove the fat?

 

[pjtexas1]

I have boiled chicken parts before and a lot of fat stays in the pot. Maybe doing it 3 times with fresh water each time gets a lot of the fat out. That would be my guess. Birds look great!

 

[peeps]

Oh, I missed that they were soaked in boiling water, also....I see.

 

[mchar69]

20" = 20 seconds. Birds look fantastic.

 

[tdwalker]

Nice cook, Enrico. Makes me want to give it a try.

 

[THoey1963]

Great looking chicken, but why do you want to remove the fat? That's flavor...

 

[Bludawg]

Kool technique, Picture perfect tasty looking birds. Nicely done Enrico!!

 

[Bonewagon]

Beautiful birds! Looks delicious. :thumb:

 

[biker.chef]

Great looking chicken, but why do you want to remove the fat? That's flavor...

What he said.
You need the schmaltz.

 

[Enrico Brandizzi]

Great looking chicken, but why do you want to remove the fat? That's flavor...

I was looking for bite through! It WAS something unatteinable, but this boiling/ice bath method works perfect.

I know fat is flavour but, IMO, the edible skin was my target!

 

[THoey1963]

Ahhh... Ok. It's all good... :-D

 

[jeffreywp1]

Looks tasty!

 

[mikes1212]

What he said.
You need the schmaltz.

Schmaltz? Oy vey! :-D

 

[bbqwilly]

Winner winner chicken dinner.

That looks awesome