Smoked Chicken Roll for Cold Cuts

[johnec00]

We eat a lot of sandwiches and far prefer home made cold cuts so we sort of know what we're eating. Made some smoked chicken for sandwiches last week, here's the recipe.

Carcasses make good soup stock too.



And pictures to prove it happened.

First half breast put on spread out skin with Moo-Glue:


De-boned thighs sandwiched between breast halves and starting to roll up:


Rolled up tightly in plastic wrap:


Prepped for sous vide:


Smoked:


Ready for slicing:


Ready for freezer:

[ItsAllGoneToTheDogs]

looks great, but the skin isn't rubbery or the slices are too thin for it to matter?

[johnec00]

I wasn't trying to be a smart a$$ although my comment came out that way. I do frequently add bacon to sandwiches like chicken, turkey, egg, etc. Anyway, the condition of the skin does not seem to matter once its sliced fairly thin. If you didn't want the skin, the same process could be used without the skin. I just think it adds to the flavor.

[ItsAllGoneToTheDogs]

johnec00 no worries, thanks for the response. Gonna have to give it a shot at some point. Do you think the glue is necessary? I'm not opposed to it, just wouldn't use it for anything else so would hate to waste it on a single cook.

[johnec00]

I've tried similar using gelatin, and it just fell apart when I tried to slice it. Anyway, the satchel of the meat glue is pretty cheap (about the same as a sack of charcoal), so it won't break the bank.

[latenight71]

Looks excellent! why do you net one but vaccuum bag the other? thanks for posting. looks much tastier than the discard pieces that end up mass produced lunch meat!

[johnec00]

It was an experiment to see which worked better. Both worked the same, so if I do these again, I'll probably just vacuum bag.

[latenight71]

I was thinking that but thought there was another secret reason! Thanks again. looks great!

[DavidNorcross]

Looks great. Thank you for sharing.