Hello friends, sorry been gone a while, but had a very busy few months.
Decided to try something new today
I deboned a couple of chickens using this method
https://www.youtube.com/watch?v=EPMnQRlMbW4Started with the wing bones
Removed the carcass and all the bone and evened out the meat so the backbone area will be covered
And the skin remained intact and without any holes
I then seasoning the meat side
I mixed some Mayo with parsley, garlic, scallions, Thyme, oregano, lemon zest and lemon juice. Added S&P, granulated onion powder and some EVOO.
I like using Mayo because it’s 90% oil, but since it’s emulsified, it does not run off the meat. It’s also so easy to flavor. It also provide great amount of moisture.
Smeared it on the meat side
Rolled the bird
And tied it
On the second bird, I used BBQ rub
And toped it with strips of bacon
Rolled it
Then tied it
Both chickens ready for the grill. I just brushed them with butter and sprinkled some sea salt on the skin.
Onto the grill, indirect and the temp around 360, with Hickory chunks
Half way into the cooking time
Almost done
And almost 2 hours later, the chickens were done
Cut up the bacon bird first
And then the lemon herbs
And dinner is served
The lemon herbs/Mayo was so moist and juicy and had an awesome flavor!
The BBQ bacon was also good, but lemon-herbs was my favorite. Even better than BCC
This method was probably designed for stuffing a whole bird, and the stuffing possibilities are endless. However, I want to try it in order to flavor every part of the meat and introduce some moisture. Placing the seasoning on a whole bird skin and in the cavity will only yield a little flavor. This method allowed me to flavor every part of the meat, and the birds were so juicy and very tender.
Topic: Rolled Chickens (Read 3141 times)
