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Chicken Technique?

4,071 Views | 35 Replies | Last: 4 mo ago by Chipotlemonger
Gilligan
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AG
I had a roasted chicken last night.

The wing / drumette was sticking straight up and 1/2 of the skin of the bird was wrapped around a combination of dark and white meat and stuffed with garlic and herbs then roasted a golden brown.

It was the shape of a can of soda with the wingbone the only bone. Anyone have an idea what this technique / method is called?

Had this at Pier 6 in San Leon and want to replicate it.
HTownAg98
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Was the whole bird boneless? If so, that's a ballotine.
The Dirty Sock
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YouTube Jacques pepin chicken ballotine
Gilligan
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AG
Very close. I'd say what I had was prepared similarly except in half. With the wing section left sticking up. I was deconstructing it in my head on my run and I feel like the skin was probably covered in salt and refrigerated before being wiped off to get that super crisp golden skin.

But that is what I was looking for. Thank you so much!
Gilligan
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AG
Turkey Ballontine

Holy Moses! I am so doing this at Thanksgiving except more traditional with stuffing / dressing.

That looks so awesome!
Texicurean
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AG
Just did.
Gonna make this weekend.
agcrock2005
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AG
The Dirty Sock said:

YouTube Jacques pepin chicken ballotine
That **** would take me two hours to do and he could have done it in less than a minute! Great video. Will have to try that one out.
HTownAg98
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It's not too difficult. The hardest part is getting the leg bones out.
The Dirty Sock
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agcrock2005 said:

The Dirty Sock said:

YouTube Jacques pepin chicken ballotine
That **** would take me two hours to do and he could have done it in less than a minute! Great video. Will have to try that one out.

Took me 15 minutes my first try. You get much quicker of course with practice and make sure you got a sharp knife.
Texicurean
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AG
Made this last night. It really wasn't that difficult to debone the bird. I watched and rewatched the Jacques several times while doing it. Stuffed with Swiss cheese, mushrooms, spinach and day old garlic bread I cubed.
It was delicious.

Gilligan
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AG
That looks great!
Gilligan
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AG


agcrock2005
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AG
Can't wait to try this.
sanitariex
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AG
Humble knife brag.
Gilligan
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AG
sanitariex said:

Humble knife brag.
NO $h!T! Those are some nice knives!
Gilligan
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AG
...and what looks like a carbon steel pan.

Texicurean
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AG
Thanks
Those pans are Demeyere stainless. They are not non-stick, but they almost act like they are non-stick. They are very easy to clean.

My knife game is strong, lol. The one chef knife I had made my Cowboy Sczymanski at Phenix Knives in Bellville.(He was on Forged in Fire season 1) Its 54 layer damascus steel he hand forged. I had to wait a year for it. It is a high carbon and will get razor sharp. I don't use that often because of the care you have to take cleaning it. (it will rust rather easily).
The other knife my mother-in-law brought back to me from Japan. She bought it in a town/village that is famous for its knife making industry. It is also high carbon blade. It stays wicked sharp. You can literally shave with it. I use that knife on everything that doesn't have a bone in it.
Gilligan
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AG
Gilligan
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Took me 20 minutes. Start and stop on the video and my bird didn't come with wing tips and I spent too much time making the wing pop things. I have some ideas for the wing pops!

If you've processed a deer it's not hard except for NOT making a hole in the skin.

I am cooking it tomorrow.
Gilligan
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AG
Sorry that I don't have (...or want) stars, so I can't post pics.

This was really good. It looks almost like the one in the pictures above except a little more golden brown.

I basted mine with butter a couple of time as well. I did a slight sprinkling with Meatchurch Holy Voodoo.

Seared it on all sides before putting it in the oven.

I then used the drippings with a red wine & mirepoix reduction thickened with a root starch. (Arrowroot).

It was awesome!
agcrock2005
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AG
Thought rookies were the only one's that couldn't post pics??
Gilligan
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AG
From my phone. Pretty sure you have to pay for that privilege.
Gilligan
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AG
To upload a photo you must be a subscriber. To insert a linked photo, provide an image URL in your reply text.

~Texags
MichaelJ
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AG
MAking my run at this
Just finished the deboning

Will be cooking later
MichaelJ
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AG

Gilligan
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AG
Looks great! Post a pic of a cross section of it.
MichaelJ
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Gilligan said:

Looks great! Post a pic of a cross section of it.


Before heating up for lunch - stuffed with a spinach mushroom mixture and grated grana padano cheese

bbry81
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Looks great. By the way it requires nothing to post pictures Gillian. Upload to IMgbb then copy the link and post it. I definitely want to try this. Going to have to sharpen my knives I feel like first. What size knife did you guys use?
MichaelJ
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AG
bbry81 said:

Looks great. By the way it requires nothing to post pictures Gillian. Upload to IMgbb then copy the link and post it. I definitely want to try this. Going to have to sharpen my knives I feel like first. What size knife did you guys use?


I used a boning knife and paring knife mostly
Gilligan
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AG
bbry81 said:

Looks great. By the way it requires nothing to post pictures Gillian. Upload to IMgbb then copy the link and post it. I definitely want to try this. Going to have to sharpen my knives I feel like first. What size knife did you guys use?


Small paring knife. Then the back of a large knife just for breaking the leg bones.

I wish my wife liked mushrooms so I could add that in there.
Gilligan
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AG









Deboned; Sauted Spinach & Garlic; Gruyere Cheese; two day old garlic bread cut into croutons; trussed; seared on all sides; resting; final product service with a red wine mirepoix reduction.
Gilligan
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AG
I apparently suck at posting pictures.

Apologies in advance!

Thanks every one for your patience and tips and tricks. I was trying to do everything from my phone last night and it's a lot easier from my PC.

Thanks for all the help.
bbry81
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On img after you upload there is a drop down embedded inks. You need to choice the nb code and copy that one.
HTownAg98
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Gilligan said:

bbry81 said:

Looks great. By the way it requires nothing to post pictures Gillian. Upload to IMgbb then copy the link and post it. I definitely want to try this. Going to have to sharpen my knives I feel like first. What size knife did you guys use?


Small paring knife. Then the back of a large knife just for breaking the leg bones.

I wish my wife liked mushrooms so I could add that in there.

To add insult to injury, there's a recipe Pepin uses that calls for red rice, leeks, and mushrooms.
Gilligan
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AG
I love mushrooms and the wife hates them.

I saw that recipe you mentioned with the rice. Arg!

I saw another recipe where the chef trimmed a bunch of cooked mushrooms and placed them together in a way that when rolled up in the chicken it will look like a mushroom wherever you cut it. I can easily make one for me with mushrooms. But I'd have to make another one without.

Next attempt will be with a small Turkey.
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