Rolled Chickens

[BBcue-Z]

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=EPMnQRlMbW4
Started 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.

[weldboy]

That looks amazing! What was the total cook time?


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[Santo]

Chickens look great.  I like this roll method ya have going on.  I generally stay away from whole chickens because I can't get the flavor I want throughout.  I'm gonna give this a try now.  Thanks.

[Winz]

Z. Thank goodness you are back. I have missed your posts - always inspirational. This cook was no exception. I am going to use this technique to do a whole chicken cordone bleu on the grill.
Welcome back!
Winz

[Jon]

Beautiful meal. How long did it take to de-bone the chickens, and what internal temp did you finish with?

[Lumpy Coal]

That looks awesome!  I've never seen this done before, what a great idea. 

[austin87]

Hot damn Z! That looks amazing. Way to come back with all cylinders firing.

[BBcue-Z]

Thank you All!!!

The chicken took a little under 2 hours to cook, and I pulled it off the grill when the internal temp was around 165-167. I let it rest for 10 min and the carry over heat brought it up to near 170.

Debone the chicken was much easier than I thought and the first chicken took around 15 min deboning and tying. The second one took me only 10 min.
And it's good to be back!!! 

[jcnaz]

WOW!

[Tommy B]

oh my. I could go for that

[Idahawk]

Great recipe , 1/3 of the way to a Turducken
You can grill these deboned chickens under brick or cast iron pan also ( smashed or flattened chicken )


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[SixZeroFour]

Really great to see you back and up to your old tricks Z! Another stellar, outside-the-box cook. Thanks for sharing!

... And Peas and Shrooms!?!?! Would have never thought of that combo but I bet it was delicious!

[MrHoss]

What a great method!!! Love it. Good to see you posting here again.

[WNC]

Looks like the ATL is back in force! What a great cook!

[JDLones]

That looks very interesting. I would've never thought of deboning a chicken like that. I'll have to give that a shot. Thanks for the tip!


Jonathan

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