De-Boning and rolling a chicken
Discussion
Have you ever tried it? I did today and the trussed bird is roasting away
merrily in a hot oven with garlic, thyme, tarragon and lemon. It was pretty easy to do.
Link to boning vid: http://www.youtube.com/watch?v=Qe4qSPojwtw&fea...
I would only go to the trouble if roasting it whole, rolled. To joint it afterwards seems a waste to me.
First raw pic, will post cooked results later.
ETA, cooked pics:
I cooked it for just over an hour at 190c, basted twice, rested and juices poured in to the steamed rice.
I'll do it again but will be bolder with flavours, possibly reducing the cooking time to 55mins and resting for 10.
merrily in a hot oven with garlic, thyme, tarragon and lemon. It was pretty easy to do.
Link to boning vid: http://www.youtube.com/watch?v=Qe4qSPojwtw&fea...
I would only go to the trouble if roasting it whole, rolled. To joint it afterwards seems a waste to me.
First raw pic, will post cooked results later.
ETA, cooked pics:
I cooked it for just over an hour at 190c, basted twice, rested and juices poured in to the steamed rice.
I'll do it again but will be bolder with flavours, possibly reducing the cooking time to 55mins and resting for 10.
Edited by Pferdestarke on Monday 1st November 20:25
escargot said:
Just thinking, this could be an awesome joint to smoke long and slow on the barbie!
It sure would. In cooking the breast with the leg/thigh you need to guard against over-cooking. The breast was fine on this one but five more minutes and it would have spoiled.Smoking in a wet environment would be a good way to guard against this but I'm a fair weather Pro-Q user. Maybe I'm just not hardcore enough!
Mobile Chicane said:
I'm sure there are a number of approaches to boning chicks (fnaar fnaar).
However this one seems to make the most sense to me.
He makes my guy look like a ham-fisted idiot. I am very impressed with his knowledge and dexterity. However this one seems to make the most sense to me.
You have well and truly pissed on my box of 'Standard' fireworks
Pferdestarke said:
Mobile Chicane said:
I'm sure there are a number of approaches to boning chicks (fnaar fnaar).
However this one seems to make the most sense to me.
He makes my guy look like a ham-fisted idiot. I am very impressed with his knowledge and dexterity. However this one seems to make the most sense to me.
You have well and truly pissed on my box of 'Standard' fireworks
However it will be tried. Not sure about the spinach stuffing, but hey-ho.
It's why we're all here, isn't it? To learn and get ideas.
Without wanting to blow smoke up your arse, if it weren't for you posting the idea about boning a chicken, it wouldn't have occurred to me to do so.
My Dad used to do this with large turkeys instead of chicken - he managed to do this without breaking the skin which helped keep it moist - a generous helping (about 2lb worth) of sausage meat stuffing was put in the middle before it was tied.
It was goooooooooood.
The bones were used to make a "Rasson" - http://restaurants.mu/rasson-recipe.html
Which was also goooood
It was goooooooooood.
The bones were used to make a "Rasson" - http://restaurants.mu/rasson-recipe.html
Which was also goooood
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