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InvisibleGabbaDjS
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Patent Pending.. 8 Piece Stuffed Chicken with Giblet Gravy.
    #9920492 - 03/05/09 11:14 PM (15 years, 26 days ago)

First you debone a chicken and put the bones in water with stock vegetables to make chicken stock.  SAVE THE SKIN.

Take the wing and drum meat and make a sausage with it.
  1/2 tsp nutmeg
  1/2 tsp cinamon
  Fresh parsley, basil, oregano in small amounts
  Salt and pepper
 
Butterfly the thigh meat and stuff with the sausage.

Saute thin slice portobello in olive oil with garlic and shallots. 

Butterfly the chicken breast and fill top and bottom with the sauted mushrooms then stuff with the thigh thats been stuffed with the sausage.

Tie this all up and sear in a HOT HOT pan with garlic olive oil.

Then wrap the 8pc stuffed with all the saved skin, put back into the pan and into a 350 degree oven till the center is 150 degrees.

Meanwhile make wild rice with wild mushrooms (no portobellos) using the chicken stock youve made.  Add a pinch of cinnamon and nutmeg.  Upon fluffing, throw in fresh french sliced green beans, stir and cover to make tender.

Saute the heart and giblets and liver with sweet onin, Chop this up and make a gravy using the chicken stock.  Reduce this till thick.

To plate, remove the skin from the chicken and slice into medallions.  Put down a bed of rice, display the medallions of 8pc stuffed chicken on the side, add some sauted sweetened carrots and drizzle on the gravy.


Mmmmm  Mmmmm Good....

:albanomario:


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GabbaDj

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InvisibleChespirito
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Registered: 02/13/09
Posts: 3,259
Re: Patent Pending.. 8 Piece Stuffed Chicken with Giblet Gravy. [Re: GabbaDj]
    #9920577 - 03/05/09 11:29 PM (15 years, 26 days ago)

Mighty fine eats there.  What do you mean make sausage?  Like literally get some casing and stuff it?

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Offlinedstark
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Registered: 02/27/08
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Re: Patent Pending.. 8 Piece Stuffed Chicken with Giblet Gravy. [Re: Chespirito]
    #9921020 - 03/06/09 01:20 AM (15 years, 26 days ago)

Quote:

GabbaDj said:
First you debone a chicken and put the bones in water with stock vegetables to make chicken stock.  SAVE THE SKIN.

Take the wing and drum meat and make a sausage with it.
  1/2 tsp nutmeg
  1/2 tsp cinamon
  Fresh parsley, basil, oregano in small amounts
  Salt and pepper
 
Butterfly the thigh meat and stuff with the sausage.

Saute thin slice portobello in olive oil with garlic and shallots. 

Butterfly the chicken breast and fill top and bottom with the sauted mushrooms then stuff with the thigh thats been stuffed with the sausage.

Tie this all up and sear in a HOT HOT pan with garlic olive oil.

Then wrap the 8pc stuffed with all the saved skin, put back into the pan and into a 350 degree oven till the center is 150 degrees.

Meanwhile make wild rice with wild mushrooms (no portobellos) using the chicken stock youve made.  Add a pinch of cinnamon and nutmeg.  Upon fluffing, throw in fresh french sliced green beans, stir and cover to make tender.

Saute the heart and giblets and liver with sweet onin, Chop this up and make a gravy using the chicken stock.  Reduce this till thick.

To plate, remove the skin from the chicken and slice into medallions.  Put down a bed of rice, display the medallions of 8pc stuffed chicken on the side, add some sauted sweetened carrots and drizzle on the gravy.


Mmmmm  Mmmmm Good....

:albanomario:




First of all Thank You :smile:
In the first line you say make a chicken stock with its bones and vegetables, well you need to boil it all or boil little then lower the fire?
Thanks.


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InvisibleGabbaDjS
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Re: Patent Pending.. 8 Piece Stuffed Chicken with Giblet Gravy. [Re: dstark]
    #9922978 - 03/06/09 01:34 PM (15 years, 25 days ago)

Quote:

Chespirito said:
Mighty fine eats there.  What do you mean make sausage?  Like literally get some casing and stuff it?




No casing, just sausage.


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GabbaDj

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InvisibleGabbaDjS
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Re: Patent Pending.. 8 Piece Stuffed Chicken with Giblet Gravy. [Re: GabbaDj]
    #9922990 - 03/06/09 01:37 PM (15 years, 25 days ago)

Quote:

First of all Thank You :smile:
In the first line you say make a chicken stock with its bones and vegetables, well you need to boil it all or boil little then lower the fire?
Thanks.





I like to saute the bones and veggies in a pot with some oil and then fill with water and scrape all the goodies off the bottom.  Makes a good stock.


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InvisibleSenor_Doobie
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Posts: 22,678
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Re: Patent Pending.. 8 Piece Stuffed Chicken with Giblet Gravy. [Re: GabbaDj]
    #9931046 - 03/07/09 09:57 PM (15 years, 24 days ago)

That sounds fucking awesome man.  Nice work.  Your posts have always been my favorites in here.

This recipe here is just innovative as hell.  I like how efficient it is and how it uses all of the chicken to make one dish. 

I've never even deboned a chicken, I'm ashamed to say.


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