Peter Gallagher
TVWBB Guru
Did some boneless stuffed chicken quarters this past weekend. I had tried doing something similar recently with a turkey I had. I stuff them with fresh mozzarella, but realized partial structural failure as some of the cheese ran out. My strategy this time was to reinforce with prosciutto and basil...
Started out with one of these - Brined over night for about 13 hours. 1 gallon of water, 177g of salt, 86g of sugar, 2 lemons, 1/2 bunch parsley, smashed garlic and some peppercorns.
Boned him out - Jacques Pepin I ain't, but I got the job done. Left the hind quarters in tack - I'm doing some lunch meat with the breast - That's a slice of prosciutto in between the halves.
Stuffed the thigh / legs with cheese, basil and the prosciutto to hold it all in. Seasoned and then into the netting...
Action shot...
little more action....
meanwhile, back on the gasser, some asparagus. It is so fresh and good right now-
Served with some noodle salad and Doris' homemade buns -
And a cross section shot - These came out well - There was still some cheese run-off, but so it goes!
Started out with one of these - Brined over night for about 13 hours. 1 gallon of water, 177g of salt, 86g of sugar, 2 lemons, 1/2 bunch parsley, smashed garlic and some peppercorns.
Boned him out - Jacques Pepin I ain't, but I got the job done. Left the hind quarters in tack - I'm doing some lunch meat with the breast - That's a slice of prosciutto in between the halves.
Stuffed the thigh / legs with cheese, basil and the prosciutto to hold it all in. Seasoned and then into the netting...
Action shot...
little more action....
meanwhile, back on the gasser, some asparagus. It is so fresh and good right now-
Served with some noodle salad and Doris' homemade buns -
And a cross section shot - These came out well - There was still some cheese run-off, but so it goes!
