Semi-Live Cook: The Chicken Fatty

[Swine Spectator]

Please watch this video before you continue reading:

[ame="https://www.youtube.com/watch?v=nfY0lrdXar8"]Pepin Debone Chicken.flv - YouTube[/ame]

David

 

[Swine Spectator]

Trust me when I tell you that this is not as easy as it looks.

I decided to stuff mine with a fatty. First I needed some sausage:

Then I seasoned the bird and made the fatty:

I rolled it up and carefully tucked the skin together:

Trussed the whole thing up:

and seasoned while I lit my coals:

More to come...

 

[THoey1963]

I have seen that video before when I was thinking of trying a Turducken. No way it is that easy. I'd end up with scraps.

Looks great so far. You going to cook to an internal temp?

 

[Titch]

I have tried deboning,trust me yours came out much better and usable.
Mine ended up grilled in bits

 

[Swine Spectator]

One hour in:

I am going to cook it to 160° - 165°. I am a little concerned that the breasts will overcook before I hit that in the center. Next time I may cook the fatty first, then wrap it in the chicken. We'll see how this one comes out.

 

[THoey1963]

That was what Kenji did on Serious Eats when he did the Turducken. He par cooked the the stuffed chicken, then the stuffed duck, and then cooked the rest up to temp.

Still looks good. Make a little gravy in case the white meat needs it.

 

[Swine Spectator]

1:45 in and its done:

I temped the center of the fatty via the neck opening. It was at 159°. I never temped the breast until I brought it in. Interestingly, it does not appear to have overcooked:

I'm giving it a rest before I cut in.

 

[COS]

Waiting to see results

 

[THoey1963]

opcorn:

 

[Swine Spectator]

I let it rest 30 min and then couldn't stand it anymore. It would probably benefitted for 15-20 more minutes rest, but here it is:

Not my best slicing job, but it was cooked *perfectly*. The flavor of the sausage infused the breast meat. It was moist and juicy. I will be doing this again. I may include cheese and peppers next time.

Thanks for looking.

David

 

[THoey1963]

Thanks. If it wasn't for that deboning thing, I might have to try it...

 

[Swine Spectator]

I had another thought. What if I took the chicken in this format and grilled it?

There is lots of surface area and skin to make bark. I could chop it for sammiches or lettuce wraps...

 

[Titch]

I had another thought. What if I took the chicken in this format and grilled it?

There is lots of surface area and skin to make bark. I could chop it for sammiches or lettuce wraps...

Directly over a small coal fire, its awesome:clap2:

 

[mattmountz94]

That is an awesome idea! Looks so tasty. Might ask a butcher to debone and try it

 

[Happy Hapgood]

That looks done to Perfection!

 

[blazinfire]

Looks tasty!

 

[Bigdog]

Nice use of a fatty. :icon_cool:

 

[Jeneral Tso]

I have never heard of deboning a chicken, but it sounds like a great idea. That guy in the video makes it look so easy, but I'll bet it is really hard to not completely destroy the meat. Yours came out beautiful! Nice job!