Posted By: CDN
Wood Fired Buffalo Style Stuffed De-Boned Chicken - 01/28/13 07:53 PM
With the SuperBowl coming up, I wanted to try something new and different. I love Buffalo style hot wings, Tater Skins, bacon, ranch...All of the usual suspects for a SuperBowl menu. So I thought it might be a good idea to combine a bunch of them into one...and stuff it into a deboned chicken!
What you will need:
1 whole chicken
4 medium sized baking potatoes
1 cup shredded cheddar cheese
2 tablespoons cream cheese
6 slices of cooked bacon
1/2 cup butter
1/2 cup hot sauce, such as Frank's or Louisiana
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon crushed red pepper
1 tablespoon black pepper
Dry ranch dressing powder
Olive oil
Butcher's twine and needle
Culinary injector
Aluminum foil
Baking pan
Hickory, pecan or apple wood or chunks
Start out by building a hot fire in your grill or cooker, around 400°. Wash the potatoes and pierce them with a knife or fork. Coat them with olive oil and wrap in the aluminum foil. Bake them on the grill for about an hour, or until they soften. While the potatoes are baking, de-bone the whole chicken following this method. It is a little bit of work, but trust me, WELL worth it. Once the potatoes are done, place them in a large bowl and chop and mash them up. Add the cream cheese, crumbled bacon and cheddar cheese and mix thoroughly.
Lightly season the inside of the de-boned chicken with the ranch powder. Stuff the chicken with the potato and cheese mixture, stuffing into the legs and wings as well as the main part of the cavity.
Stitch the chicken up using the butchers twine and a large needle.
Melt the 1/2 cup of butter and combine it with the 1/2 cup of hot sauce to make the Buffalo sauce. Mix the two together well, then inject the chicken with the sauce. Combine the paprika, garlic powder, red pepper and black pepper to make a rub for the outside of the chicken. Apply a light coating of olive oil to the skin and season with the rub. Place the chicken in a pan and cook on the grill, indirect, at around 350° for 1 1/2 hours, or until the internal temp of the thigh is around 170°.
... I might have to give this a shot to impress the wife (she loves chicken) with my own combination of stuffing ingredients.
