Fierce Meat Glue

Boneless Fried Chicken

Equipment


Cutting Board
Boning Knife
Refrigerator
Meat Tenderizer or Mallet
Plastic Wrap
Tray
Shaker or Tea Strainer
Spider Strainer
Large Pot or Deep Fryer
Probe Thermometer


Ingredients

1 ea Chicken, whole, giblets removed
AN Activa RM
AN Salt
AN Fresh Ground Pepper
2 L Peanut Oil (may substitute with Vegetable or Grapeseed Oil, or even
Duck Fat

Procedure

1. Remove wings from chicken at second joint.
2. Remove skin from chicken in one piece, starting from backbone and moving from one side to the other. Try to keep intact and avoid any holes.
Meat Glue 7 100714

3. Lay skin flat on cutting board and remove any excess skin from wing and leg areas.
4. Roll skin into cylinder, wrap in plastic wrap and reserve in refrigerator.
5. Remove legs, breast, and wing meat from chicken.
Meat Glue 6 100714
Meat Glue 5 100714

6. Remove bones from legs, breast, and wings, while leaving meat intact in singular piece. Reserve carcass and bones for stock.
7. Lay leg piece flat on cutting board. Remove any excess tendons or connective tissue. Pound to ¼” thick with meat mallet/tenderizer. Set aside.
8. Lay chicken breast flat on cutting board. Remove tenderloin from breast. Again, pound to ¼” thickness with meat mallet.
9. Remove a piece of plastic roughly 3 times wider than length of chicken leg from roll and lay flat on table with near edge at lip of table.
10. Lay 1 piece of leg meat on plastic.
Meat Glue 4 100714
11. Sprinkle with Activa using shaker or tea strainer. Season with salt and pepper.
12. Lay 1 piece of breast meat over leg meat so that is roughly covers leg portion.
13. Repeat step 11.
Meat Glue 3 100714


Meat Glue 2 100714

14. Lay 1 tenderloin down middle of breast meat.
15. Use plastic wrap to form chicken into a TIGHT thin cylinder. Use the edge of the table and the tray to pull tight.
16. Twist ends tight and reserve.
Meat Glue 1 100714

17. Remove skin from refrigerator. Lay flat on cutting board.
18. Cut a rectangle shaped piece from the skin that is 1.5x the circumference of the cylinder. Allow for 1” of additional chicken skin on either side of cylinder.
19. Remove a piece of plastic roughly 3 times the width of the chicken cylinder from roll and lay flat on table with near edge at lip of table.
20. Lay cut skin flat in center of plastic closer and 2/3 away from near edge of plastic.
21. Sprinkle with Activa. Season with salt and pepper.
22. Unwrap from plastic wrap chicken cylinder and place in center of skin.
23. Use plastic wrap to roll into tight cylinder approximately 6”-8” long and 1 ½” – 2” in diameter. Twist ends tight.
24. Wrap in plastic a second time. Place in refrigerator to set up for minimum 4 hours, preferably overnight.
25. Preheat fryer to 3500F.
26. Remove chicken cylinder from refrigerator. Remove both layers of plastic wrap.
27. Cook in fryer for 8-10 minutes until internal temperature of 1650F is reached.
28. Remove from fryer with spider and drain on paper towels. Season with salt and pepper.
29. Slice into ½” thick medallions to eat.
Meat Glue 9 101014
Glued
Meat Glue 18 101014
Not glued
Meat Glue 16 101014

category
Category: None

Comment

Comment is pending approval.

Comment is pending blog author's approval.
  • 2017⁄08⁄02(水)
  • 19:03

Comment is pending approval.

Comment is pending blog author's approval.
  • 2017⁄05⁄01(月)
  • 10:39

Trackback

http://fiercecooking.blog.fc2.com/tb.php/13-b1aa4006