Stuffed Chicken Quarters

We did some boneless stuffed chicken quarters recently. I had tried doing something similar awhile back with a turkey. I had stuff the quarters with fresh mozzarella, but realized partial structural failure as some of the cheese ran out. My strategy this time was to reinforce with prosciutto and basil...lets gets this party started!

Started out with one of these - A fresh 4 pound chicken - He was brined overnight for about 13 hours.  I used1 gallon of water, 177g of salt, 86g of sugar, 2 lemons, 1/2 bunch parsley, smashed garlic and some peppercorns.

Boned him out - Ok, Jacques Pepin I ain't, but I got the job done. Left the hind quarters in tack - I'm doing some lunch meat with the breast - That's a slice of prosciutto in between the halves.

 Stuffed the thigh / legs with the cheese, basil and prosciutto to hold it all in. Seasoned, and then into the netting...I don't think they're going to get away!

Out to the grill - Cooked the over high heat for a couple of minutes to try to seal the bottom in an attempt to keep maximum amount of cheese within. Next, backed them off, and let them roast.

Here's the breast meat. We'll slice it on the meat slicer for sandwiches and salads.

Meanwhile, Doris does some asparagus on the gas bbq. The asparagus is so good this time of year. I love it!

Served with some noodle salad and Doris' homemade Boone Tavern buns - Love those things!

Why not an up-close cross section shot to inspect the goodness within? OK... Enjoy!

Leg of Lamb with Garlic Tahini Sauce

Awhile back, Doris came home with a boneless leg lamb for the weekend. We didn't have much of plan, so we stayed with the basics and it got the standard garlic, olive oil salt & pepper and lemon treatment. We didn't have any rosemary so we used thyme ..it's all about the ability to adjust...

 

It came in a netted bag of some sort. I wasn't sure if the idea was to cook in the netting, but I wanted to flatten it out some, so we opted to de-bag. Next we cut the excess fat off and tried to level it out just a bit..it had a ton of outer fat, so trimmed it pack to about an 1/8 to 1/4 of an inch.

 

something similar to this. We let it marinate for about 6 hours, brushed off the garlic, and through that hunk of leg on the grill

We got some new cast iron grates for the Weber that I've been breaking in. I like them so far- I'll like them more when they are completely seasoned and I don't need to worry about them rusting up on me, but all in good time I guess.

And served - . We cut up a bunch or garlic, then into the food processor with tahini, some lemon juice, parsley and a little water for the sauce. They were pretty good!