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What To Do With Stuffed Deboned Chicken?
Posted on 12/29/19 at 7:47 pm
Posted on 12/29/19 at 7:47 pm
I bought a deboned chicken stuffed with sausage a few weeks ago and popped it in the freezer. I started to pull it out today and realized that I have no idea how to cook it. After defrosting, should it be roasted? Seared and smothered in a gravy? What temps?
It is stuffed with sausage (that’s what she said) if it matters.
It is stuffed with sausage (that’s what she said) if it matters.
16
Posted on 12/29/19 at 7:51 pm to Jibbajabba
I did one on my BGE. Cooked around 315-325 over indirect heat, basting fairly often
This post was edited on 1/29/20 at 5:14 pm
Posted on 12/29/19 at 7:51 pm to Jibbajabba
Get you some King’s Hawaiian rolls and make you a fricking kolache, bro.
Posted on 12/29/19 at 7:55 pm to Jibbajabba
It’s probably vacuum packed and ready to sous vide?
I’d sous vide it 150 for 90 minutes then throw it over charcoal for 10 minutes.
Eta sous vide at 160 for an hour won’t hurt nothing if you’re worried about doneness of chicken and pork.
I’d sous vide it 150 for 90 minutes then throw it over charcoal for 10 minutes.
Eta sous vide at 160 for an hour won’t hurt nothing if you’re worried about doneness of chicken and pork.
This post was edited on 12/29/19 at 7:58 pm
Posted on 12/29/19 at 8:32 pm to Jibbajabba
I believe the ones from Hebert’s say 375 for an hour and 15 minutes. Breast side down. 
Posted on 12/29/19 at 8:55 pm to Jibbajabba
Easiest is to just throw it in the oven. Make sure to give those stuffed chickens a good 15-20 min to cool or else everything comes out of it as soon as you cut it open
Posted on 12/29/19 at 8:58 pm to Jibbajabba
I grabbed one from Buccees and cooked it in the BGE, came out great.
Posted on 12/29/19 at 9:03 pm to Jibbajabba
Cook to 155-160 internal since stuffed.
I'd just roast it if sous vide isn't an option.
I'd just roast it if sous vide isn't an option.
Posted on 12/29/19 at 10:38 pm to Jibbajabba
quote:
Seared and smothered in a gravy
My vote if it's stuffed with sausage. Brown the hell out of it and make a rice and gravy with that.
This post was edited on 12/30/19 at 2:01 pm
Posted on 12/29/19 at 11:19 pm to Jibbajabba
Typically, 1 hour, 15 minutes for boneless stuffed chickens.
Posted on 12/30/19 at 12:44 am to Jibbajabba
Air fryer for 40 min breast side down flip for additional 10 minutes perfectly juicy
Posted on 1/28/20 at 4:12 pm to tigersmanager
quote:
Air fryer for 40 min breast side down flip for additional 10 minutes perfectly juicy
seems like they would completely make it crispy. What temp?
Posted on 1/28/20 at 4:17 pm to Jibbajabba
I do them indirect heat on my grill on aluminum foil 325 or so until internal temp in a breast is right.
Wrap and let rest for at least 15 min
Wrap and let rest for at least 15 min
Posted on 1/28/20 at 4:20 pm to Cosmo
I've got a stuffed shrimp etouffee chicken. I'm gonna put it in the pressure cooker then last 10 minutes in the air fryer.
Posted on 1/28/20 at 4:25 pm to Jibbajabba
Roast till 160. Make sure it's roasted in a proper roasting pan or lid-less dutch oven so you can keep all the good drippings that run out and make a gravy.
Posted on 1/29/20 at 8:12 am to Jibbajabba
Put the bird in the oven in an uncovered roasting pan at 350 for 45 minutes to an hr, until the drippings run clear and the bird is tender. You can make a gravy with the drippings by removing the bird and cover it with foil to keep it hot.. Then scrape the pan free of the drippings, and add a little chicken broth to deglaze the pan and put the pan with the gravy back in the oven to brown the gravy. The chicken and sausage will make a delicious gravy.
Posted on 1/29/20 at 8:21 am to Jibbajabba
Put it in an oval toaster or black iron skillet. Follow the direction on the package. Remove chicken after and make a gravy from the drippings.
Cook da rice baw
Cook da rice baw
Posted on 1/29/20 at 8:47 am to Jibbajabba
Slight hijack, but I've got a stuffed chicken from Hebert's in the freezer. What's the best/quickest way to thaw that out?
Posted on 1/29/20 at 9:14 am to jchamil
It should have directions for cooking it in the oven on the chicken. All the one's I've bought from Hebert's do
Posted on 1/29/20 at 9:32 am to Ed Osteen
I know they have directions for thawed, but didn't remember them having direction for frozen
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