Official Forum Bird thread?

[Slypig5000]

On the grill? Charcoal or gas? Looks great, crispy on the outside makes for an awesome bird.

 

[The Anti-Chrysler]

Charcoal.

 

[Slypig5000]

As it should be. :thumbsup:

 

[K-Fed]

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 )

 

[The Anti-Chrysler]

That's a good lookin' bird.

 

[Mike9]

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".

 

[K-Fed]

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]

Great looking bird.

 

[Von blewitt]

Very Nice! Great pick up on that slicer too!

 

[Mucho Bocho]

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.

 

[Von blewitt]

A variation on the Forum bird... The Forum Bear

[/IMG]

 

[pitonboy]

Actually, pretty much everything gets intoxicated. And many species LIKE it:tease:

 

[Baby Huey]

I will eat anything, but I would not get away with serving that teddy bear looking one to the wife and kids. ..lol

 

[Chuckles]

That's creepy awesome! I bet it looked like a burn victim when cooked.

 

[Mrmnms]

I'd like to see the how to video on that bear

 

[daveb]

Pooh on a plate? That's just wrong.

 

[bahamaroot]

What does bear taste like? I'm guessing chicken.

 

[Lucretia]

I MUST know how to make that bear!

 

[Von blewitt]

I can't claim responsibility for the Bear... A buddy sent me the photo & I had to share!

 

[Mucho Bocho]

Silence of the Bears

 

[Justin0505]

Lol that bear is so wrong and sooo awesome.
I really would like to see a "how to" on that. Perhaps you could make "thread" out of the tendons from the tenders (if you broke down a bunch of other chickens first) or maybe just some skin cut into long, thin strips?
Does meat-glue work on skin?

Oh man what my 12yr old self wouldn't have given for the chance to serve this to his 6yr old little sister.... especially after she'd spent a few hours looking for her missing bear...

 

[bahamaroot]

Little dude looks like Frankenbear!

 

[Chuckles]

Bump

 

[Zwiefel]

Nice, Chuckles!

 

[Chuckles]

Quail.

 

[daveb]

Oui Chef.

 

[stereo.pete]

Hell yes, those two birds look glorious!

 

[Chuckles]

The quail were tiny. It is a quail stuffed into a quail. They were brined with a bit of pink salt for color and then lightly smoked. I was thinking when it comes time to write the menu somebody is going to suggest calling it: Quail "Prosciutto". At that point I will probably regret ever having made it. Anyway, for better sense of scale.

 

[stereo.pete]

Sweet boner! :O

 

[Von blewitt]

Sweet boner! :O

And that's coming from a guy with a walrus penis boner! :lol2: