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Official Forum Bird thread? - Page 4
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Thread: Official Forum Bird thread?

  1. #31
    Senior Member Slypig5000's Avatar
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    On the grill? Charcoal or gas? Looks great, crispy on the outside makes for an awesome bird.

  2. #32

  3. #33
    Senior Member Slypig5000's Avatar
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    As it should be.

  4. #34
    Senior Member K-Fed's Avatar
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    Figured what better way to christen a new slicer than to have a go at the official forum bird... Deboned a la Pepin. Stuffing consisting of corn bread, potato bread, bacon, spinach, fennel, onion, celery, shallots, garlic and a bit of chicken stock, though not enough to make the bread soggy ( there will be plenty of juices from the chicken itself to soak up during cooking )

    Obligatory picture of the knives that will be in use:


    Bird deboned and ready for stuffage:


    Stuffing applied:


    Rolled and tied:




    Roasted and ready to slice:


    Slicing commenced: ( My new Mike Davis suji did an amazing job of this, very effortless feeling slices )
    Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~

  5. #35
    That's a good lookin' bird.

  6. #36
    K-Fed that looks great. Did you redistribute meat to get a rounder stuffing? I noticed on my duck that it looks like a "T".

  7. #37
    Senior Member K-Fed's Avatar
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    I followed pepins suggestions butter flying the breasts a little to fill in the void left by the neck, and placing the tenders just above the thighs to fill in that spot. Worked beautifully.
    Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~

  8. #38
    Senior Member
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    Great looking bird.

  9. #39
    Very Nice! Great pick up on that slicer too!
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  10. #40
    Senior Member Mucho Bocho's Avatar
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    Here are two I made for a little gatheering a few months ago. After sutffing, I bagged and Sous Vide them 24hrs at 140, rapid chilled, then just popped them in a 425 degree oven until internal temp was 150, after resting, the temp rose to 163. I let them rest until the came down to 140.

    I did one this weekend that I stuffed with Mujahadrra.









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