Post by BBQ Butcher on May 4, 2008 10:59:45 GMT -5
My Iron Chef #4 turned into an "International" type cook with ingredients related to quite a few different countries.
Click on the image below to start the slide show. Comments on the procedure are below.
Pics below are Thumb Nails, click them to make larger
Photo #1. The three main ingredients of ATB Iron Chef #4...a whole chicken, shredded bagged hash brown and mushrooms
Photo #'s 2 & 3. Whole chicken breast side down and the skin covering the back bone pulled away to the sides
Photo #4. Back bone removed
Photo #5. Back bone, rib cage, keel bone, thigh bones and wing tips removed to a make a semi-boneless chicken
Photo #6. The hash browns, some diced bacon & onions and a beaten egg
Photo #7. All together in a frying pan with some salt and pepper
Photo #8. Flipped to cook on the other side
Photo #9. Some Italian Sausage and Baby Bella mushrooms w/evoo, salt, garlic and Rosemary on the grill being cook. Just a little hit of cherry wood for flavor
Photo #10. They are done and cooling off
Photo #11. The hash brown 'shell'
Photo #12. On top of the 'shell' goes some fresh spinach, sliced Baby Bella's and the Italian Sausage and added seasonings
Photo #13. All rolled up and into the chicken
Photo #14. Trussed up, coated with some evoo and then dusted with some Badia 'Complete Seasoning'
Photo #15. On to the grill at 325-350° for 1½ hours with some pecan smoke at the beginning
Photo #16. The rooster has been moved to a platter surrounded by ginger/honey carrots
Photo #17. Served with the ginger/honey carrots and fresh sauteed spinach with sliced Baby Bella 'shrooms
Photo #18. And topped off with a nice German Reisling
Click on the image below to start the slide show. Comments on the procedure are below.
Pics below are Thumb Nails, click them to make larger
Photo #1. The three main ingredients of ATB Iron Chef #4...a whole chicken, shredded bagged hash brown and mushrooms
Photo #'s 2 & 3. Whole chicken breast side down and the skin covering the back bone pulled away to the sides
Photo #4. Back bone removed
Photo #5. Back bone, rib cage, keel bone, thigh bones and wing tips removed to a make a semi-boneless chicken
Photo #6. The hash browns, some diced bacon & onions and a beaten egg
Photo #7. All together in a frying pan with some salt and pepper
Photo #8. Flipped to cook on the other side
Photo #9. Some Italian Sausage and Baby Bella mushrooms w/evoo, salt, garlic and Rosemary on the grill being cook. Just a little hit of cherry wood for flavor
Photo #10. They are done and cooling off
Photo #11. The hash brown 'shell'
Photo #12. On top of the 'shell' goes some fresh spinach, sliced Baby Bella's and the Italian Sausage and added seasonings
Photo #13. All rolled up and into the chicken
Photo #14. Trussed up, coated with some evoo and then dusted with some Badia 'Complete Seasoning'
Photo #15. On to the grill at 325-350° for 1½ hours with some pecan smoke at the beginning
Photo #16. The rooster has been moved to a platter surrounded by ginger/honey carrots
Photo #17. Served with the ginger/honey carrots and fresh sauteed spinach with sliced Baby Bella 'shrooms
Photo #18. And topped off with a nice German Reisling