I'm always exploring new ways to cook these wild critters. The legs, thighs and wings make for excellent carnitas and soups. You can never go wrong with fried breast along with a brine and slow smoked breast or the whole bird.
This year I'm going to try something different. I sorta spatchcock the bird (I was originally thinking jerk style) but pulled the quarters off for carnitas and Pozole. So, I was left with a bone in split breast.
I went ahead and cut it completely in half and vacuum sealed them.
I'm thinking of maybe doing a Souse Vide method on one. Leaving the bone in of course and seasoning it up. Letting it cook in the bath for 3-5 hours at a temp of 150ish and possibly finishing it on the smoker or under the broiler. I know 150 is about 15 degrees less than the recommendation for food safety but I would think the 3-5 hour bath would suffice? Idk, more research will be needed.
I just don't want it to get tough. Maybe a 1/2 hour on the smoker at about 160 would do the trick after the submersion?
Anyone have any suggestions? I almost always skin the whole bird. Sometimes a full brine and into the smoker but I've not yet done a stand alone bone in breast, let alone souse vide any type of poultry except chicken wings.
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This year I'm going to try something different. I sorta spatchcock the bird (I was originally thinking jerk style) but pulled the quarters off for carnitas and Pozole. So, I was left with a bone in split breast.
I went ahead and cut it completely in half and vacuum sealed them.
I'm thinking of maybe doing a Souse Vide method on one. Leaving the bone in of course and seasoning it up. Letting it cook in the bath for 3-5 hours at a temp of 150ish and possibly finishing it on the smoker or under the broiler. I know 150 is about 15 degrees less than the recommendation for food safety but I would think the 3-5 hour bath would suffice? Idk, more research will be needed.
I just don't want it to get tough. Maybe a 1/2 hour on the smoker at about 160 would do the trick after the submersion?
Anyone have any suggestions? I almost always skin the whole bird. Sometimes a full brine and into the smoker but I've not yet done a stand alone bone in breast, let alone souse vide any type of poultry except chicken wings.
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