we have discussed it but never have got to it, still have a 25 pounder in
the freezer so there is a chance, 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
>> >> 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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