Bone In Chicken Breast

oakville smoker · August 12, 2009, 05:22:37 AM

A little shopping spree last week at my favorite chicken place.
If it clucked, I probably bought it, never mind the 30 pounds of wings I just had to have.
Not sure how I am going to cook chicken garlic sausage yet but I will figure that out

I did pick up some bone in chicken breast. In my semi euphoric state standing at the counter
ordering everything I could see,I failed to notice that these breasts were still joined together
with the skin on. Almost a whole chicken with out the legs or wings attached.
I really thought they were very large breasts from very large free range chickens.
What can I say? I am a guy. Breasts. Chickens. Use your immagination !

Anyways... Wondering best way to prepare these. I am thinking they will find themselves
swimming in a brine, no doubt topless. And then find their way to the Bradley for 4 or 5 hours of
rejuvenating spa treatments. Maybe I should bacon wrap them in the smoker? Any ideas here would
be appreciated.

Tenpoint5 · August 12, 2009, 06:22:45 AM

OS, If the Bone is only the keel bone then just run your boning knife down each side at a slight angle towards the bone. Then press down on the sides the keel bone should pop up a little then you can grab it and pull it out. Kind of like spatchcocking (Butterflying) a full bird. Might even inject them with some rub, some orange juice and some Dales Sauce.

oakville smoker · August 13, 2009, 09:43:05 AM

Hi

Is Dale's Sauce a recipe on this site or something store bought?
I have cruising and perusing and dont see anything called Dales Sauce.

These breasts are basically the chicken minus the legs and wings all in one piece
I am thinking I am going to cut the back bone out, flatten the breasts out and smoke away

KyNola · August 13, 2009, 09:49:01 AM

Hey Oak,
Dale's Sauce is a store bought sauce around my area. I like your idea of cutting out the back bone and smoking away. Mix you up some Jan's Rub(the recipe is on the recipe website), put it on the chicken before going into the smoker and smoke away. My wife Jan and I came up with Jan's Rub originally for chicken use and we shared the recipe with the folks here. Some seem to like it pretty well.

Remember to keep your vent open 100% the entire time you have poultry in your Bradley. Lots of moisture in poultry that needs to come out of your smoker.

Have fun!
KyNola

Tenpoint5 · August 13, 2009, 05:21:29 PM

Dales Sauce is store bought. If you cut the backbone out then follow the steps above and your bird will lay perfectly flat for you. I can vouch for Jan's rub it is some pretty good stuff!!

oakville smoker · August 15, 2009, 09:21:12 AM

Well here is the strategy we are going with:

Breasts have been joined by two teradactyl sized legs in a brine to get happy for a few hours
Next will be an injection of something, god knows what. I will be alone in the kitchen and aything could happen
that will be followed up by Jan's rub
The into the smoker for 4 hours, have not decided which smoke yet

Then I will sit in my new Bear Chair Adirondak chair and take in the aromas

Stopped by a local farmer this morning and he picked me some corn right off the stalk.
That will join the chicken in there as well

Thanks all for the help

OU812 · August 17, 2009, 09:06:04 AM

Aint nothing better than corn fresh off the stalk

So how did the bird turn out ?

oakville smoker · August 17, 2009, 10:34:35 AM

Just catching up on smoke reporting now...

Breasts were phenomenal. I was very surprised with the cook time but they were quite large.
I cut the bone that joined the two breasts together and flattened it.
After 4 and a half hours, I was still short on the IT by 30 degrees. So I fired up the grill and finished them on the grill. Same with the legs.

Turned out incredible. So moist and flavourful. The left over breast meat will find its way into a chicken caesar salad tonight. The legs, well there was nothing but bones left.

Yesterday while cheering on YE Yang, some side ribs and wings were getting happy in the smoker. last minute deal, thawed them both at 11 in the microwave, did an express seasoning with the vacum sealer for a couple of hours, 2 hours of smoke for the ribs, 1 hour for the wings. Finish with indirect heat on the grill. Incredible. Served after Yang beat Tiger on the 18th. Some awesome BBQ, 20 bucks in my wallet for my won bet against Tiger and a few too many Coronas... LOL

Later

OU812 · August 17, 2009, 10:53:09 AM

Sounds delish

Thats how i finish off my chicken also, the grill makes the skin nice and crisp