Brian T - Posted - 10/22/2011:  12:15:09

Buy a tray of a dozen skinless, boneless chicken thighs.  Cut 12 pcs cotton butcher string 16-18" long.

Make 3-4 C breadcrumb dressing with very fine dice onion, S&P, chicken stock and herbs (?Italian Mixed Herbs?)  Today, I'm using mild curry powder.  The dressing needs to be just wet enough so you can grab a handful and squeeze gently into a fat cigar-shape.  I have used pencil-spaped pieces of ham wrapped in real gruyere cheese.

Oil a pyrex pie plate & season with garlic powder, season salt.  I used peanut oil this time.

Make a cigar of dressing, into a thigh, and wrap with string to go cut side down in the baking dish.  Bake covered with foil 40 minutes at 375F.  Uncover and pack the spaces with all of the left over stuffing to soak up the pan juices.  Today, I plan to shake a little soya sauce in the gaps first.  Bake uncovered another 20+ minutes at 350F until you can see the dressing beginning to toast.

KE - Posted - 10/22/2011:  12:23:44

That sounds really good.  I like the mild curry addition -- I've got some sweet curry that work.  Are you rolling the chicken around the dressing cigar, so as to make a stuffing?

I wonder if you couldn't do this spiedini-style and use chicken, dressing, ham AND gruyere.   Mmmm . . .   I'd make a roll of the whole shebang, tie it, and cut into slices after.

But I'll start with your idea.  After I roast the several pounds of split chicken breast I already bought at 99 cents a pound.  This will go for roast chicken dinner, and then chicken enchiladas suizas.

bubbalouie - Posted - 10/22/2011:  12:30:32

That sounds really good! the only thing I'd add to that is put a piece of parchment paper on the bottom of the pan.

Parchment paper is our new best friend, It makes cleanup a breeze.

I was talking to my Chef buddy & he said you can reuse if it doesn't get too gross.

I heard that price went up on thighs once everybody discovered how good they taste,

bubbalouie - Posted - 10/22/2011:  12:32:37

"That sounds really good " posted at the same time. Hungry minds think alike!

Brian T - Posted - 10/22/2011:  13:27:52

I got the idea for these things while standing in the meat/chicken part of the store many years ago.

I couldn't face roasting a chicken and gnawing on it for the rest of a week. One of those rare, AHA! moments.



I guess that I'm replacing the thigh bone with a fat rod of dressing. The string is an aid for me to get the things into the baking dish. Once the meat is cooked, it's quite stiff. You have the fun of watching the guests try to figure out where the ends of the strings are and get them off. Find an end and pull it up through the times of your fork to scrape off all the yum-yums stuck to the string and the chicken, complete with dressing. unrolls on the plate.

They do freeze really well, too. Also, these little critters are cosmic, cold & sliced into a sandwich. Some real mayo, salt and fresh ground pepper.



They turned out just fine, now cooling on the stove top. I considered the parchment paper but I can dig them out, add boiling water to the yum-yums stuck in the pan and make a bit of gravy with the leavings.



Got the pie dough built, scaled, wrapped and into the fridge until tomorrow. The weatherman lied = supposed to snow today. Sunny and +5C, Think I will go in quest of elusive Ruffed Grouse (instead of all of the rest of the day with yard work.  Batalli had a recipe for a pomegranate dressing that you put between two grouse breasts and bake.  One of the better foods I have made.

Edited by - Brian T on 10/22/2011 13:30:50

bubbalouie - Posted - 10/22/2011:  13:50:09

Any of you guys use these?

kikkomanusa.com/homecooks/prod...?pf=10518

They make a great base for tasty coatings . You can add flour & dried herbs & spices.

KE - Posted - 10/22/2011:  14:36:10

quote:

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Originally posted by bubbalouie

Any of you guys use these?

 

kikkomanusa.com/homecooks/prod...?pf=10518

They make a great base for tasty coatings . You can add flour & dried herbs & spices.

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yes.  I use panko a lot.  In fact, tonight to make pork cutlets for katsu don.  I pound a 1/4 lb pork chop down to 1/4 in with a fine-toothed meat mallet.  It ends up as a cutley 6-8" in diameter.  This gets dusted with a flour, spice mixture (I use Ensley's Fish Coating), washed in egg, and coated with panko (generic from the International foods market), fried in vegetable oil to a crispy golden brown and sliced into 1/2" strips.  These are the meat ingredient to be served over rice with other goodies.