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
> >> ofe
> >> doness, Lee
> >
> > I wonder about pounding it flat and adding a layer of a mix like cottage
> > cheese and frozen spinach. ;-d
>
> 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

I'll bet rolling it with stuffing would be the gods. <g>
--
Peace! Om

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