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What to do with a deboned Chicken?

post #1 of 18
Thread Starter 
So I deboned a chicken yesterday (I'm still not sure exactly why) and I want to make something that doesn't require me to cut the chicken into smaller pieces (as in I want to cook it whole). I'm currently thinking of either roasting it flat with a nice sweet chili-garlic slathering or stuffing something in it and tying it all up again. Anybody have a good stuffing idea if in case I want to do that?
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #2 of 18
As you're into deboning right now, how about a poussin then a quail.
Have you ever seen that done with a Christmas goose? Cant remember what process is called, but there are 7 de-boned carcasses of decreasing size, strategically placed inside each other with a stuffing of some kind Then the whole thing is trussed to form something resembling the original goose. Sounds splendid. Wish i had the nerve to try it.
I liked your idea of slathering too by the way
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #3 of 18
Thread Starter 
There's a New Orleans dish called Turducken which is similar (a deboned chicken stuffed in a deboned duck stuffed in a deboned turkey with layers of oyster stuffing in between) and I have to admit that if I had an entire day and a lot of kitchen space (and a lot of people to feed) I'd certainly try it :).
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #4 of 18
Remember the Gary Larson Far Side cartoon showing an Texas-style entrance to a ranch that said "Boneless Chicken Ranch" over the top, with a bunch of chickens lying around, flat on the ground? :D

Mike
travelling gourmand
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travelling gourmand
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post #5 of 18
I say southern fried whole chicken!!!!

maybe its just the fact that a few people I know are frying there birds tomorrow.
post #6 of 18
There's some dish where you stuff the chicken skin with a forcemeat, tie and roast. I can't think of the name, but with the fatty chicken skin casing roasted all crisp, that sounds good to me.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 18
I'd stuff the bird with your favorite stuffing, sew it up, truss the bird, wrap the breasts in bacon then roast as usual. Once cooked just slice it cross wise so everyone gets some meat, skin and stuffing. Yummers.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #8 of 18
Chicken Ballotine?

Other ideas for the OP:

- skin the chicken pieces and marinate overnight for tandoori chicken.

- braise it "red cooked style" (soy sauce, brown sugar or Chinese slab candy if you can find it, star anise, dried orange peel, scallions, ginger, mirin or Shao Xing, pig's foot for an extra unctuous sauce if you have one)

- I like your sweet chili garlic slathering idea, because I love the caramelized slightly crispy end result

- rub with oil, salt, pepper, and five spice powder, and roast dry. Serve with sweet soy sauce, Sichuan pepper salt (salt, toasted Sichuan peppercorns, five spice, all ground together), and fresh fried shrimp chips
post #9 of 18

It is ALWAYS easier to de-bone a chicken AFTER it is cooked.  I like to put a whole chicken in the crockpot for 4 hours (on high) with 1 cup of water and seasonings.  The chicken can then be taken off the bone easily to make chicken and rice (use the crockpot juices to make the rice, then add chicken), or chicken and noodles (again using the juices from the pot), Or I like to pull the chicken off the bone and place it in a pan with BBQ sauce on top, pop it back into the oven and pull it out after about 10 minutes of an easy broil and put it on some grilled Texas Toast for a great sandwich !  Hope I helped someone !

post #10 of 18
Quote:
Originally Posted by MikeLM View Post

Remember the Gary Larson Far Side cartoon showing an Texas-style entrance to a ranch that said "Boneless Chicken Ranch" over the top, with a bunch of chickens lying around, flat on the ground? :D

Mike

 



I remember that one - very funny

 

post #11 of 18

Chicken soup, aka B'nai Brith.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #12 of 18
Quote:
Originally Posted by Mike9 View Post

 



I remember that one - very funny

 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #13 of 18

If you did it right, pound it out and make a Galentine that's a classic item

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #14 of 18
I recently boned out a chicken and stuffed it with duxcelle and rolled and tied it. Laid it on a bed of cut carrots and roasted it in the oven. It really came out well

usu3ypa3.jpg

upatyzy4.jpg

You can't lay on the beach and drink rum all day unless you start in the morning

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You can't lay on the beach and drink rum all day unless you start in the morning

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post #15 of 18

This is another way(and very nice job) You can stuff it with anything you like. Roast or poach

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #16 of 18

Scuba, great job on the technique . Those pics look great.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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post #17 of 18
Quote:
Originally Posted by petalsandcoco View Post

Scuba, great job on the technique . Those pics look great.


Thanks Petals.

 

Repeated it last night.  Must have tied it a bit tighter yesterday.  The duxelle held together very well.  Due to the way the meat was laid out the duxelle formed a star pattern.  Cut really nice and looked great.

You can't lay on the beach and drink rum all day unless you start in the morning

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You can't lay on the beach and drink rum all day unless you start in the morning

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post #18 of 18

Stuff with wild rice stuffing, wrap with bacon and roast or grill indirect. Just shoveled a path to my smoker for an end of the world party on the 21st lol.gif Smoke roasted cornish hens with wild rice on the side, squash, salad of some sort(always depends on what looks decent for fresh veg at the grocery store). Actually my turn to host the poker party and it happens to fall on the 21st.

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