Post by smokey on May 16, 2015 19:05:24 GMT 10
This was outstanding and I'm so going to do something likewise with a duck.
I used the Peppin method to compleatly bone out a nice free range chicken and made a stuffing of,
Dried Bread, baby spinach, Colby cheese, Parsley, Oregano, fried Panchetta and garlic, White wine, EVOO and seasoning.
Cooked in the Komado @ 390F Breast side down to let that butter internally baste then flipped to brown up the presintation side. Brushed often with melted butter and Lawreys seasoned salt.
The gravy was made from the baking pan on the indoor cook top.
I used the Peppin method to compleatly bone out a nice free range chicken and made a stuffing of,
Dried Bread, baby spinach, Colby cheese, Parsley, Oregano, fried Panchetta and garlic, White wine, EVOO and seasoning.
Cooked in the Komado @ 390F Breast side down to let that butter internally baste then flipped to brown up the presintation side. Brushed often with melted butter and Lawreys seasoned salt.
The gravy was made from the baking pan on the indoor cook top.
