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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?

      Comment


      • 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!

      https://cajunspecialtymeats.com/coll...31677153509456

      Comment


        #5
        Herbert's in Maurice, La.

        https://hebertsmaurice.com/shop/?gcl...gaAi9XEALw_wcB

        Comment


        • 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

        Comment


        • 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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