How To Debone & Stuff A Chicken скачать в хорошем качестве

How To Debone & Stuff A Chicken

How To Debone & Stuff A Chicken Suckle Buster Rubs & Seasonings: https://www.sucklebusters.com/ Get my exclusive discounts on my favorite ThermoPro thermometers: https://buythermopro.com/smokeyribsbb... My hats are now available for order. Contact Lance for details buellsfurn@comcast.net Smoky Ribs Amazon Store: https://www.amazon.com/shop/smokyribs... My Amazon wish list: https://www.amazon.com/hz/wishlist/ls... For the very best in smokers, check out Lone Star Grillz: https://lonestargrillz.com/ If you enjoy YouTube Shorts, then check out my new "Shorts" channel! It's a new channel, but I will be posting a new Short for every new full length video I publish here. I will also be publishing blooper reels, vlog videos, and live streams and content never seen before from older videos. Check it out here:    / @smokyshorts   Boudin Recipe Ingredients 10 pounds of pork butt cut into chunks 1 pound of pork liver cut into small chunks (Rouses has it in the freezer section) 1 large onion (chopped) 1 large bell pepper (chopped) 2 stalks of celery (chopped) 1 head of garlic (minced) 1/2 cup of The Best Stop Cajun seasoning (also available at Rouses) An additional 1/2 cup of The Best Stop Cajun seasoning 3/4 cup of Kitchen Bouquet or other browning sauce 11.47 grams of MSG 4 cups of cooked white rice 1 bunch of green onions (chopped) Water or chicken broth Cooking Instructions Start by applying a coat of the Cajun seasoning all over the pork butt, then brown off in a cast iron skillet. Once browned, transfer into a pot. A pot with a stainer basket makes it easier but not a must. Now add the onions, bell pepper, celery, garlic, and liver into the same cast iron skillet with just a little salt to taste and sauté until tender, then put into the pot with the pork butt. Cover the ingredients using plain water or chicken broth. I just use water. Pour in the browning sauce, and a few more tablespoons of the Cajun Seasoning. Stir in and bring to a boil. Once boiling reduce to a simmer and put the lid on. Simmer for 3 hours or until the meat is very tender. Cook the rice and set to the side for now. Once the meat is tender, remove all the ingredients from the pot and reserve some of the broth. Transfer the meat and vegetables to a large lug or hotel pan. Season with the 1/2 cup of Cajun Seasoning or to taste, and mix well by hand. Now run everything through the grinder. A 10mm or 3/8” plate is perfect. After all the ingredients is ran through the grinder, mix in the green onions and rice. Add in more broth if needed to moisten the mixture. Not as much if you are making boudin balls, but wetter if making links. Taste and adjust seasoning if needed. Now is the time to do that. You can also add in a little cayenne to heat things up more. Once to your liking, you can stuff hog casings, or form balls to make boudin balls. Best way to reheat and eat is on the smoker to really give it that extra flavor. Freezes well. **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! Music Licensed through Epidemic Sound #smokyribsbbq @SmokyShorts @SmokyRibsBBQ Sponsored by ThermoPro