it would probably work really well especially chicken, i know he has stuffed
the chicken, but hasn't done turkey as we both just like it plain done this
way, and since dressing is one of the few things I make well i do that part,
Lee
"Omelet" > wrote in message
news
> 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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