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Local Favorites - boneless stuffed chicken

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    Local Favorites - boneless stuffed chicken

    If you're in south Louisiana or Mississippi, you're probably familiar with Rouses. I have really enjoyed the boneless suffed chicken. I get the dirty rice or jambalaya stuffing. Price has been 12.99, but I haven't been in a few weeks. I have one still in the freezer. I justify the cost as reasonable because I wouldn't de-bone and the stuffing effort and cost.The last one I pellet smoked with a little Killer Hogs AP and a little Meat Chuch Honey BBQ. So delicious. Do you have a local grocery that has some favorites?

    #2
    My question to you would be, why wouldn’t you de-bone. There was a time when I wouldn’t cuz didn’t know how. When I learned how simple & easy it was a no brainer cost wise. Same goes for stuffings & marinades. My butcher is & the stupid market are always tryin to sell that stuff for a few dollars a pound more. To me, & maybe me only, it is learnin the cookin process & the art.
    Last edited by FireMan; December 7, 2021, 11:23 PM.

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      #3
      My favorite over in Coon-ass country is the boudain stuffed chicken breasts. I have a recipe, maybe this weekend?

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      • FireMan
        FireMan commented
        Editing a comment
        Be lookin fer it!

      #4
      We have one called Cajun Specialty Meats that was recently renamed to Boussard’s for the brothers who run it. Good stuff. I see they have a boudin stuffed boneless chicken, will have to try it!

       Whole deboned chicken (only wing bones remain) stuffed with our famous Cajun Boudin Sausage and our special blend of spices. The stuffed chickens average 3 lbs and provide 4-5 servings. Item #: 111  

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        #5
        Herbert's in Maurice, La.

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        • Troutman
          Troutman commented
          Editing a comment
          Yea HEB carries some of those products plus some other brands. It's just so bloody expensive that why I try to make my own.

        #6
        Pepin shows how to debone a chicken: https://www.youtube.com/watch?v=Ku5p1CcGn70

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        • RobertC
          RobertC commented
          Editing a comment
          I've used his technique to debone chickens, turkeys, and a duck. Pay close attention to where and how he holds his hands -- almost any other place or any other way you hold your hands makes it harder. He is very very good at teaching.

        • FireMan
          FireMan commented
          Editing a comment
          Yes RobertC , he is the good standard in culinary education.

        • Troutman
          Troutman commented
          Editing a comment
          Yep that's my man. He also in another video shows you how to properly tie a chicken. Master chef.

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