The ChicDuckHen

Here are the tribulations of the likely certainly too-ambitious process of making a Chicken / Duck / Cornish Game Hen recursively stuffed bird. Why? A TurDuckEn is great but also huge. This should be more suited for a smaller group. Also any excuse to enjoy a game hen is a good one.

There is a good resource for de-boning a bird here. I followed it for the most part but made the cardinal sin of tearing and puncturing the skin slightly which risks losing juices during the cooking. I think next time I’ll be less focused on rolling the bird inside out “like a sock.” I ended up making more surgical-like cuts internally to remove the bones from the meat and skin vs. trying to peel these back off the ribcage.

Chicken is a bit ordinary so I’ll marinate this one in a tart cherry and cranberry sauce for 24 hours. Maybe we’ll get some holiday red to go along with the green center of rosemary, parsley, Basil, sourdough stuffing planned…..

Click for all the pics.......

Click for all the pics.......

The problem was that I tried to cook it too quickly and this along with my error above tearing the skin caused the top to dry and split.  While this may sound esoteric, we could really taste the difference in the moistness of the birds inside.  It was edible but not nearly as good as the Turducken we bought for Thanksgiving.  It cost about half as much to make it than to buy it but that is still about $40.  Plus the prep is a pretty intense time commitment of about 4 hours.  Lastly, I consider myself a carnivore to the end but the process of de-boning birds tested this.  It is definitely not for the squeamish and had me considering a vegan sabbatical happy-place during the process.  It will be a while before I try again.

Click for all the pics.......

Click for all the pics.......

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