I'd mentioned in another thread a while back that I had an idea for some over the top chicken. This is it.
Ive dubbed it Frankenchicken.
It all started out with an idea, and of course a beer or two.
Skinned and Deboned 6 chicken thighs. Scraped all the subcutaneous fat off the skin and set it aside.
This is the key ingredient. Brushed a slurry of transglutaminase on all the parts that were to be reassembled.
Here's the bottom skin and bacon. Didn't get any pictures of the rest of the process,
but the boned and trimmed meat from 2 thighs was placed atop this.
Then another piece of skin went on top and it was all wrapped tightly in plastic overnight in the fridge with a weight on top.
Here they are after the bonding process was complete. The bacon was fused to the skin,
the skin was fused to the chicken and the meat was fused into a solid block.
Rubbed lightly with my basic rub.
Smoked over Pecan at 325˚ for 65 minutes until they hit 168˚
Here's my plate. But I only had one piece of chicken!! (each one was close to a pound)
There was a small void in the middle of this one, but most of it was perfectly "glued" into solid dark meat.
I gotta say I'm pretty thrilled with the results. I'd wanted to play around with meat glue and it worked out pretty much as I'd planned. The bacon stayed stuck to the skin and the skin stayed stuck to the chicken. And the meat was super juicy. I'm gonna give this one a 9.5. Slight deduction because I needed to use a little more meat glue in the middle of this piece, but not too bad for a first try.
Ive dubbed it Frankenchicken.
It all started out with an idea, and of course a beer or two.
Skinned and Deboned 6 chicken thighs. Scraped all the subcutaneous fat off the skin and set it aside.
This is the key ingredient. Brushed a slurry of transglutaminase on all the parts that were to be reassembled.
Here's the bottom skin and bacon. Didn't get any pictures of the rest of the process,
but the boned and trimmed meat from 2 thighs was placed atop this.
Then another piece of skin went on top and it was all wrapped tightly in plastic overnight in the fridge with a weight on top.
Here they are after the bonding process was complete. The bacon was fused to the skin,
the skin was fused to the chicken and the meat was fused into a solid block.
Rubbed lightly with my basic rub.
Smoked over Pecan at 325˚ for 65 minutes until they hit 168˚
Here's my plate. But I only had one piece of chicken!! (each one was close to a pound)
There was a small void in the middle of this one, but most of it was perfectly "glued" into solid dark meat.
I gotta say I'm pretty thrilled with the results. I'd wanted to play around with meat glue and it worked out pretty much as I'd planned. The bacon stayed stuck to the skin and the skin stayed stuck to the chicken. And the meat was super juicy. I'm gonna give this one a 9.5. Slight deduction because I needed to use a little more meat glue in the middle of this piece, but not too bad for a first try.
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