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Sauce;
5T Butter
1/4 Cup Four
4 Cups Milk
2T Dijon
1/4 Cup Parmesan
2t Nutmeg
1T Black Pepper
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Easy Chicken Recipe For Valentines Day! | Chuds BBQ
25 Comments
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I love this charcoal fired method! Great overall shape!!!
Caul fat can be a good friend when searing off a roulade like this. Just to ensure no leakage….. great presentation!!!!!
Made this for Valentines dinner and it was a hit. Breaded in panko and fried in a cast iron skillet with about a 1/2 inch of peanut oil. Fried on all sides and then into a 365 oven until done – about 30 minutes – and too cold in Ohio to get the Weber kettle out. Then made it for my daughter and her BF next day for their valentines dinner. They flipped over them. Their both D1 athletes and he probably could have put down 3 of them. They paired theirs with mac and cheese (I said they're in college) and some Broccoli. Question, how did you get that "close to perfect" form. I had to use about half dozen toothpicks in each to keep them together. Maybe didn't make them thin enough?
IMO the best way to make any stuffed chicken is to do everything you did (ie flatten, season, lots of middle bits, cling wrap etc). But you should have done 1 thing diff… rolled it the "long way vs the short way" as you mentioned. What would make this from a 7 to a 10 is a gooey melty cheese core. IE Chicken Kiev style.
Bc your channel is based on smoke and bbq smoke the ham and cheese etc whatever, but don't do the rolled bs, do a whole hearted core of greatness.
frying after grilling/smoking would be epic
11:18 that a pube on the end of the knife ?
What temp should I set my pellet grill to?
Where did you get that grill .. I want one
Are you sure they didn't mis-lable a package of turkey beast?
You have had rub, but here in Dayton, we have a rub called chuB rub. Several flavors, but my favorite is habanero garlic.
Beautiful! You combining those cheeses and mentioning the Swiss reminded me that Kroger started selling something called an alpine blend, which was, I think Swiss and gruyere.
I was thinking once they are rolled and frozen (frozen through), vac pack in a chamber vac and souse vide to "cook" them, then do the deep fry to finish. Should be very nice!
Great looking cook, definitely has a great cross section look.
A salisbury steak video would be cool to see! I don’t care what anyone says, it’s delicious
I need some stickers
What is you smoked it until almost done and then deep fry??? Best of both?
What is you smoked it until almost done and then deep fry??? Best of both?
I had a local independent butcher back in the day. His chicken corde un blue was wrapped with the skin on so you could get crispy skin. They were really good and the only place I had ever seen them.
What is that small metal thing that you use to hear your sauce with??
Even Texas is to cold for me
Any thing below 65 degs i'am freezing me ass off. 🥶🥶 I can't stand the cold
Do you normally keep plastic wrap in your inventory?
Dying to see you do a whole cabrito
14:45 Lol
13:50. ❤️🌺 happy
Valentine’s Day Brooke
Bro upgrade your video equipment. For a more better view. That chicken looked like the Arizona desert. DAF