In article >,
"Stormmee" > wrote:


> "Omelet" > wrote in message
> news
> > In article >,
> > "Stormmee" > wrote:
> >
> >> the DH makes these rolls in the roaster, they are fabulous done that way,
> >> he
> >> removes legs and wings, then debones everything else for the rolls, two
> >> rolls, half a bird each... tucks in the thigh meat, slow roast, and
> >> perfect... i think smoking would be a waste as you leave on the skin to
> >> hold
> >> together so no way for smoke to get in, Lee
> >
> > Oh I see... I might have to test this first with a chicken. <g>
>
> he learned this in a resturant job a hundred years ago, after you remove
> legs and wings, cut bird in half to the bone starting dead center of the
> back where the neck is off cut all the way down then do same for breast,
> then slowly pull meat off and roll as you go... after its off the bone you
> can open back up and season/stuff if you want, then roll back up, folding in
> dark meat and edges, put in roaster seam side down back until your level of
> doness, Lee

I wonder about pounding it flat and adding a layer of a mix like cottage
cheese and frozen spinach. ;-d
--
Peace! Om

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