*********PREPPING*******
 |
Separate breast meat from carcase down to joint for wings and thighs
Pop off joints from sockets and cut down to bottom of carcase making sure not to cut the skin |
 |
| Lift the carcass and using your knife on the bone side separate the Skin/meat from the bones |
 |
| Discard the carcase |
 |
| fold over the chicken and prep the winglets(2) and legs (2) like above |
 |
Using the knife closest to the bone separate the
meat from the bones on leg and thigh combo (2) |
 |
| Do the same with remaining winglets (2) |
 |
after all bones have been taken off make sure to return
and separate the tendons from the leg |
 |
| Flip over the chicken to make sure you did not poke any holes in the skin |
 |
| THE DISCARDED CARCASE WILL LOOK LIKE THIS |
 |
| Salt and pepper meat side and layer ham/cheese/Hard boiled eggs |
 |
| Roll from bottom to top |
 |
| Cover with bacon and hold everything together with cooking twine |
Now you can have dinner with dark meat and white meat in one bite
I will cook this up on Saturday and post up the pics of the slices
Anyway Try it and ENJOY IT
Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me @ cookingmybrain@gmail.com and FB Facebook.com/Cookingmybrain
