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Boudin stuft chicken question
Posted on 11/3/12 at 10:16 am
Posted on 11/3/12 at 10:16 am
I deboned a whole chicken that I am gonna stuff with boudin and roast. My question is, do I need to add anything to the boudin so it doesn't dry out?
TIA
TIA
2
Posted on 11/3/12 at 10:29 am to 8thyearsenior
How are you roasting it?
Posted on 11/3/12 at 10:41 am to 8thyearsenior
wild guess but I think the bird fat will be good enough but you might add a few pats of butter
Posted on 11/3/12 at 10:46 am to OnlyOneShot
Oven 375 in a roasting pan on the rack so it won't be sitting in its own juices. I am worried that a chicken is too lean for the fat to keep it moist.
Posted on 11/3/12 at 10:52 am to 8thyearsenior
quote:
wild guess but I think the bird fat will be good enough but you might add a few pats of butter
this is right. I did one two weeks ago, as long as it's basted and not overcooked where the boudin falls out that shite'll be gone in 5 minutes
Posted on 11/3/12 at 10:56 am to OnlyOneShot
Butter or no butter?
Posted on 11/3/12 at 11:05 am to 8thyearsenior
I basted mine with seasoned herb butter, but it should be enough for just a few pats at the beginning
Posted on 11/3/12 at 11:08 am to OnlyOneShot
I think I will rub the cavity with some softened butter before I stuff it and call it good. Thanks for the help.
Posted on 11/3/12 at 11:12 am to 8thyearsenior
Posted on 11/3/12 at 11:16 am to jeff967
g'luck and like I said make sure u get some! good stuff
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