Pulled Chicken w/NEW (to me) defat method

[Enrico Brandizzi]

Started separating skin/meat w/tablespoon.
Then I soaked chickens in boiling water for 20" and immediately soaked in iced water for same 20".
This is a 3 times process.
Pat them dry and oiled and rubbed w/Plowboys Yardbird rub.
Settled the 26 OTG kettle with superVortex and 2 full chimneys of lit briqs (too much, IMO).
Set the birds over stand supports and in the OTG @400F with some apple chips for smoke.
47 minutes later they were at 180 F in the dark meat and pulled off.
Some minutes later I pulled the meat and sauced with Big Bob Gibson white sauce.
Delicious.

By the way, the defat method works P E R F E C T.



IMG_5897 di BBQness, su Flickr



IMG_5901 di BBQness, su Flickr



IMG_5902 di BBQness, su Flickr



IMG_5904 di BBQness, su Flickr



plowboys-yardbird-rub_large di BBQness, su Flickr



IMG_5925 di BBQness, su Flickr



IMG_5931 di BBQness, su Flickr



IMG_5949 di BBQness, su Flickr



Senza titolo di BBQness, su Flickr



IMG_5976 di BBQness, su Flickr


Thanks for stopping by.
Enrico

 

[Cliff Bartlett]

Very interesting process Enrico. That chicken looks delicious!

 

[ChuckO]

Professor Enrico (AKA Pit Jedi) You never fail to amaze. Excellent!!!I will do this, and hope I get your nod of approval

 

[Rich Dahl]

I like that process to defat the chicken, thanks for sharing!

 

[Teddy J.]

Looks good! Did you notice any difference in the skin with the defat process?

 

[Barb D]

Thats a great idea!

 

[Bill Schultz]

Nicely done Enrico, the bird looks fantastic

 

[ChuckO]

Then I soaked chickens in boiling water for 20" and immediately soaked in iced water for same 20"

Double checking the time (I'm gonna do this cook sooner than later) How long is the bird in the boiling water than ice water?

 

[Enrico Brandizzi]

Looks good! Did you notice any difference in the skin with the defat process?

Completely bite through skin! That was my target and finally I got it.

 

[Enrico Brandizzi]

Double checking the time (I'm gonna do this cook sooner than later) How long is the bird in the boiling water than ice water?

20 seconds in boiling water. The same in iced water. 3 times.

 

[ChuckO]

20 seconds in boiling water. The same in iced water. 3 times.

Thanks! Hope to do this cook this weekend

 

[Jason Noble]

Great looking birds. Looks like a neat way to defat a chicken.

 

[Jerome D.]

That is some seriously awe-inspiring poultry, Enrico! Thanks for sharing the details of the defat technique. Based on how great the skin looks, it sounds like it was well worth the extra effort.

 

[WB Zipf]

Thoes look really good. So tell me more about the purpose of the defat technique, is it just to get the skin that "bite through" texture that you described, or does it offer other benefits?

 

[Enrico Brandizzi]

Thoes look really good. So tell me more about the purpose of the defat technique, is it just to get the skin that "bite through" texture that you described, or does it offer other benefits?

WB, the "bite through" was the main target to me! All the previous experiments ended with an inedible slin. No way. W/ or w/o tenderizer, w/ or w/o oil sprayed, at what cooking T you think..... No way! Always rubbety skin. This time skin was crispy and delicious. For me it's enough!

 

[John Solak]

Never even heard of this technique before, from the look of that chicken it looks like something to try!! Thanks for sharing!

 

[Vic]

Great looking Yardbird's Enrico. Will give this Defat method a try.

 

[Mildo]

Interesting technique and perfect results! Great pictures too. Bravo, Enrico!