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Boudin Stuffed Chicken - What Route?
Posted on 2/16/16 at 10:49 am
Posted on 2/16/16 at 10:49 am
On my way home from Houston Sunday I picked up a boudin stuffed whole chicken from Billy's. I figured I'd throw it on the egg, but having never cooked one before I'd like to get some temp/time advice from you eggheads.
If that's not the route to go, I also contemplated going low & slow in the dutch oven with some accompaniments.
Thoughts? TIA
If that's not the route to go, I also contemplated going low & slow in the dutch oven with some accompaniments.
Thoughts? TIA
4
Posted on 2/16/16 at 11:12 am to beauxkner
If you choose to do oven, I did it with Cornish Hens and thought the method was really good.
Stuffed with smoked boudin and shredded pepper jack cheese.
Roasted until cooked.
I then basted the skin in homemade pepper jelly (the Tabasco brand would work fine though) and returned to the oven for the remaining 5 minutes. This created a deep brown, crispy-glazed crust on the skin.
Stuffed with smoked boudin and shredded pepper jack cheese.
Roasted until cooked.
I then basted the skin in homemade pepper jelly (the Tabasco brand would work fine though) and returned to the oven for the remaining 5 minutes. This created a deep brown, crispy-glazed crust on the skin.
This post was edited on 2/16/16 at 11:13 am
Posted on 2/16/16 at 11:13 am to beauxkner
oven.
Posted on 2/16/16 at 11:29 am to OTIS2
Any particular reason to avoid the egg?
Posted on 2/16/16 at 12:04 pm to LouisianaLady
quote:I'm literally salivating right now. Looks like you've planned my meal for tonight.
Stuffed with smoked boudin and shredded pepper jack cheese.
Roasted until cooked.
I then basted the skin in homemade pepper jelly (the Tabasco brand would work fine though) and returned to the oven for the remaining 5 minutes. This created a deep brown, crispy-glazed crust on the skin.
Posted on 2/16/16 at 12:24 pm to beauxkner
Hot smoke it indirect at the recommended temperature.
Posted on 2/16/16 at 12:27 pm to DonChowder
It's fantastic. The shredded pepper jack mixed with the boudin is key IMO.
FYI - If you're in BR, Ronnie's smoked boudin is
And the cornish hens are on sale at Albertsons, I believe.
Take the pan juices that come from the hens/chicken and whisk with a little more pepper jelly to make a "gravy" to pour on top too.
FYI - If you're in BR, Ronnie's smoked boudin is
And the cornish hens are on sale at Albertsons, I believe. Take the pan juices that come from the hens/chicken and whisk with a little more pepper jelly to make a "gravy" to pour on top too.
This post was edited on 2/16/16 at 12:30 pm
Posted on 2/16/16 at 12:35 pm to LouisianaLady
quote:
If you're in BR,
Been gone for 6 years now. I have to order in boudin. Been using Poche's but looking for somewhere else to get it from.
Posted on 2/16/16 at 12:37 pm to beauxkner
I do oven usually
Posted on 2/16/16 at 12:43 pm to Trout Bandit
quote:
Hot smoke it indirect at the recommended temperature.
Had one from Hebert's recently and this is what I did, came out amazing.
I cooked it a little lower and longer than the oven instructions, but still was done in under 2 hours, certainly not a long smoke.
Posted on 2/16/16 at 1:53 pm to LSUBoo
I have partially de-boned whole quail, wing bones only. I was looking for a stuffing recipe and already decided to use boudin. I will add cheese and pepper jelly, can't wait.
This post was edited on 2/16/16 at 1:56 pm
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