These may be a bit too much British!
.
These are a bit of a mistake, I thought I had taken some Chicken Goujons out of the freezer, but when they had defrosted found out they were Diced Chicken Breast instead! Dilemma, how can I smoke these small cubes of Chicken?
Monkey Nutz!
Added Salt & Pepper to Chicken,
,
Made some Traditional British Sage & Onion Stuffing,
Lay Streaky Bacon on a chopping board, then with a knife, almost flat to the board, apply a little pressure and run it over the bacon so it stretches it out, making it thin.
Take some stuffing and place a cube of chicken in the middle
and encase with stuffing
Then wrap in a piece of the bacon.
Cooked at 105'C (225'F) for two hours until IT was 74'C (165'F) , crisp the Bacon under the Grill.
Smokin Monkey :38:
.
These are a bit of a mistake, I thought I had taken some Chicken Goujons out of the freezer, but when they had defrosted found out they were Diced Chicken Breast instead! Dilemma, how can I smoke these small cubes of Chicken?
Monkey Nutz!
Added Salt & Pepper to Chicken,
,
Made some Traditional British Sage & Onion Stuffing,
Lay Streaky Bacon on a chopping board, then with a knife, almost flat to the board, apply a little pressure and run it over the bacon so it stretches it out, making it thin.
Take some stuffing and place a cube of chicken in the middle
and encase with stuffing
Then wrap in a piece of the bacon.
Cooked at 105'C (225'F) for two hours until IT was 74'C (165'F) , crisp the Bacon under the Grill.
Smokin Monkey :38: