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What to do with a boned chicken

post #1 of 7
Thread Starter 

I am going to bone a chicken. At least I'm going to try. But once I get it done what can I do with it? I looked for recipes on line and every search comes up with boneless thighs or breasts. The method I ma going to use keeps the skin in tact. That is, there is no split along the back. I was thinking of stuffing it with some sort of rice stuffing. Then there is the question of slicing. Which way would you go and how would you present it?

 

I would love to be able to answer my own question but I haven't had the training. I just like to mess around in my kitchen. My problem is that I have to learn how to combine items into an edible delight and have it look good too.

 

Thanks

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post #2 of 7

Here is the best one I've seen.  I want to try this myself.

 

http://www.youtube.com/watch?v=kAekQ5fzfGM

post #3 of 7
Thread Starter 

Thanks Mike. I want to leave the chicken intact as much as possible. This chef does like the others and starts by slicing the back. I once saw a chef on TV (I think it was the Galloping Gourmet) bone a whole chicken without cutting the skin anywhere. If you slice the back you can't stuff it.

 

But my question still stands. What to do with it afterword?
 

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post #4 of 7

Not quite sure but it sounds like you are going the route of a ballotine. Lots of images and or ideas on google to be found under ballotine. Is that the direction you are headed with the dish?

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post #5 of 7
Thread Starter 

I suppose it is close. Since I have a keyword I can do more thorough searching. So far I see several recipes that call for a boneless part, not a whole boneless chicken. But like I said, I have to do some more searching with the proper word.
 

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post #6 of 7

What do you do with it afterward? The video Mike9 provided a link to should answer all your questions. You say the chicken can't be stuffed if slit down the back, but Pepin did stuff it. He also states that the chicken can be stuffed with any number of preparations whether vegetable, forcemeat, or standard bread stuffing.  

Whether you slit the back or not, the end is the same. Make whatever stuffing you like, put it in the chicken, then bake or poach it. You should still tie it up some to provide some structure as it cooks.  At the end of the day, call it ballotine or galantine, or something else, it is just a boneless, stuffed chicken. The other details are dependent on the ingredients you have available and your imagination. 

post #7 of 7
I boned out 2 chickens yesterday. In the past I've done a ballotine and used duxcelle as the stuffing. The 2 I have ready will go on the smoker. They cook quickly and are easy to slice

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