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Vermin99
12-11-2009, 12:38 PM
My first ever attempt at deboning a chicken. The chicken is in one piece and I still have all my fingers so I guess it was a success. Planing on stuffing it with either shrimp jambalaya or dirty rice, haven't decided yet. Planning on cooking this on my Performer. What temp should I cook this at and how long should it take. Anybody with any experience doing this? Thanks.

http://i207.photobucket.com/albums/bb54/vermin99/P1000449.jpg

http://i207.photobucket.com/albums/bb54/vermin99/P1000450.jpg

Joneser
12-11-2009, 12:45 PM
Nice job!
Never tried boning out a chicken.....

SmokyOkie
12-11-2009, 01:08 PM
I have mucho experience at this...but then, I bet you expected that.:shrug:

My favorite is to make a kinda Cajun meatloaf stuffing. I don't have a recipe per se, but you basically small dice green bell pepper and onion. You could add some celery if you like, but I usually don't. say about 1/3 cup each. Smoosh and mince 4 or 5 cloves of fresh garlic (more if you like. There's no such thing as too much garlic in my book). Mix it up into a pound of ground pork with an ample dose of Rooster Booster, Tony C's or any other generic Cajun seasoning. Add a touch of Cayenne if you want a little extra boost.

Stuff it full and stitch it up tight. Cook it breast side down until 165 internal.

If you cook it indirect, you should not need to flip it, and it is best if you don't flip it.

@375, it should take about 1 1/4 hours

You can also smoke it at 225 for about 2 1/4 hours.

A few bastes of 50/50 mix Jack Miller's BBQ sauce (http://www.jackmillers.com/sauces_seasonings.php) and melted butter during the last 30 minutes will really kick it up a notch or two.

Hope this helps. Sorry for the wordiness:blushing: You got my Food A.D.D> going.

Vermin99
12-11-2009, 01:24 PM
I have mucho experience at this...but then, I bet you expected that.:shrug:

My favorite is to make a kinda Cajun meatloaf stuffing. I don't have a recipe per se, but you basically small dice green bell pepper and onion. You could add some celery if you like, but I usually don't. say about 1/3 cup each. Smoosh and mince 4 or 5 cloves of fresh garlic (more if you like. There's no such thing as too much garlic in my book). Mix it up into a pound of ground pork with an ample dose of Rooster Booster, Tony C's or any other generic Cajun seasoning. Add a touch of Cayenne if you want a little extra boost.

Stuff it full and stitch it up tight. Cook it breast side down until 165 internal.

If you cook it indirect, you should not need to flip it, and it is best if you don't flip it.

@375, it should take about 1 1/4 hours

You can also smoke it at 225 for about 2 1/4 hours.

A few bastes of 50/50 mix Jack Miller's BBQ sauce (http://www.jackmillers.com/sauces_seasonings.php) and melted butter during the last 30 minutes will really kick it up a notch or two.

Hope this helps. Sorry for the wordiness:blushing: You got my Food A.D.D> going.

THANK YOU for chiming in. :thumbs up: Your the one that put a bug in my ear to even attempt the deboning thing. Before I did it I didn't know if I should curse you or thank you. :roflmaoha0: . So far its thanks but things could change later. :msn-wink:

SmokyOkie
12-11-2009, 02:03 PM
THANK YOU for chiming in. :thumbs up: Your the one that put a bug in my ear to even attempt the deboning thing. Before I did it I didn't know if I should curse you or thank you. :roflmaoha0: . So far its thanks but things could change later. :msn-wink:


I seriously doubt that.

If you do it Cajun like that, be sure to catch all the drippings and make some cream gravy with it.

It's da bomb.

Real coincidence, I have one waiting at home for me to cook as we speak.

smokinok
12-11-2009, 02:15 PM
Congratulations on that fine DE-BONING job and YES from what I have been able to learn from this site SMOKYOKIE is a master of boning things. I have never attempted to do one as I stop in my local CAJUN store (Herbert's in Tulsa) and buy them all ready be-boned and stuffed with a crawfish etfay stuffing. :drooling: :drooling: Hope yours turns out as tasty as his.

SmokyOkie
12-11-2009, 02:35 PM
Congratulations on that fine DE-BONING job and YES from what I have been able to learn from this site SMOKYOKIE is a master of boning things. I have never attempted to do one as I stop in my local CAJUN store (Herbert's in Tulsa) and buy them all ready be-boned and stuffed with a crawfish etfay stuffing. :drooling: :drooling: Hope yours turns out as tasty as his.

Smokin', you're really missing out if you don't try their pork stuffing model.

Mine is a clone of theirs.

Have you ever tried their little shrimp and crab cake medallions?

smokinok
12-11-2009, 02:41 PM
Yes I have tried when they are out of the crawfish version. YES it is fantastic.. :drooling: but no I have not tried medallions but will give it a try on my next visit. I do enjoy his Turducken :woohoo:and would stop by on my way home tonight but I have this Crown Rack of Pork thing just waiting for the smoke. :drooling:

SmokyOkie
12-11-2009, 03:39 PM
If you buy the shrimp and crab cakes, be sure to pan sizzle them in butter, don't bake them.

Have you ever tried the Poche's andouille or tasso ham that he sells?

It the tops.

smokinok
12-11-2009, 04:06 PM
If you buy the shrimp and crab cakes, be sure to pan sizzle them in butter, don't bake them.

Have you ever tried the Poche's andouille or tasso ham that he sells?

It the tops.

:sign0092: and YES the andouille is :drooling: but not the Tasso :exasper: never tried. :exasper:

smokinok
12-11-2009, 04:08 PM
Vermin: I posted a Dirty Rice recipe here a couple months ago and it is :drooling: Fantastic and would sure be great in a de-boned chicken. Might want to consider. Best I have ever had and is real CAJUN dirty rice. :wow:

SmokyOkie
12-11-2009, 04:37 PM
:sign0092: and YES the andouille is :drooling: but not the Tasso :exasper: never tried. :exasper:

Tasso goes into every pan of green beans we have. No chunks, just shaves for seasoning.


Vermin: I posted a Dirty Rice recipe here a couple months ago and it is :drooling: Fantastic and would sure be great in a de-boned chicken. Might want to consider. Best I have ever had and is real CAJUN dirty rice. :wow:

Just undercook the rice a bit if you do.:thumbs up:

tomshoots
12-11-2009, 05:56 PM
I have mucho experience at this...but then, I bet you expected that.:shrug:

My favorite is to make a kinda Cajun meatloaf stuffing. I don't have a recipe per se, but you basically small dice green bell pepper and onion. You could add some celery if you like, but I usually don't. say about 1/3 cup each. Smoosh and mince 4 or 5 cloves of fresh garlic (more if you like. There's no such thing as too much garlic in my book). Mix it up into a pound of ground pork with an ample dose of Rooster Booster, Tony C's or any other generic Cajun seasoning. Add a touch of Cayenne if you want a little extra boost.

Stuff it full and stitch it up tight. Cook it breast side down until 165 internal.

If you cook it indirect, you should not need to flip it, and it is best if you don't flip it.

@375, it should take about 1 1/4 hours

You can also smoke it at 225 for about 2 1/4 hours.

A few bastes of 50/50 mix Jack Miller's BBQ sauce (http://www.jackmillers.com/sauces_seasonings.php) and melted butter during the last 30 minutes will really kick it up a notch or two.

Hope this helps. Sorry for the wordiness:blushing: You got my Food A.D.D> going.

:drooling::drooling::drooling: This whole thing sounds maaaavelous! I haven't had Jack Miller's in years. I'm overdue! Now Jack Daniels is another story!

Vermin99
12-11-2009, 06:02 PM
I cheated and made a box of Zatarains Jambalaya and doctored it up a bit. If I ever do this again I'll do it right.

peculiarmike
12-11-2009, 06:39 PM
I was going to post something about how the Okie has been boning birds for years, but I chickened out.

SmokyOkie
12-11-2009, 10:22 PM
Well Verm, where are the pix?

Vermin99
12-12-2009, 02:25 AM
Made some Zatarains jambalaya and put some onions,green peppers,sausage,shrimp and chicken from the bones I took out. Yes i made a stock with the bones. It wasn't the most appealing thing I have ever made but it sure tasted good. Will do this again for sure.

Chicken stuffed and sewn together. Used some Cajon seasoning inside and out
http://i207.photobucket.com/albums/bb54/vermin99/P1000452.jpg

Pulled and resting. I mixed some butter and BBQ sauce and applied to chicken every 5 min. I started doing this about 20 min left in the cook.

http://i207.photobucket.com/albums/bb54/vermin99/P1000453.jpg
http://i207.photobucket.com/albums/bb54/vermin99/P1000454.jpg

Sliced.
http://i207.photobucket.com/albums/bb54/vermin99/P1000455.jpg

Plated.
http://i207.photobucket.com/albums/bb54/vermin99/P1000456.jpg

tomshoots
12-12-2009, 10:14 AM
:wow: I'd :eating: that for sure!

smokinok
12-12-2009, 11:16 AM
Looks very good. :wow: Thanks for posting pictures :sign0092: I sure would eat that :eating: :drooling: I love de-boned chicken stuffed with most any thing. :kewlpics:

californiasmokin
12-12-2009, 02:15 PM
Looks mighty Tasty!:eating::eating:

cowgirl
12-12-2009, 03:55 PM
:wow: Vermin, that looks fantastic!! :thumbs up:

SmokyOkie
12-12-2009, 10:45 PM
AAAAAAAAAAAWWWWWWWWWWWWW MMMMMMMMAAAAAAANNNNNNNNNN!

:thumbs up:

peculiarmike
12-12-2009, 10:49 PM
Now THAT'S what I'm talkin' about!!!
Looks killer!!!!

:eating: