Deboned roast chicken thigh

Deboned chicken thigh rolled around Spam with simple gravy and salad. Gary Lum.

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Chicken thigh ready for deboning. Gary Lum.
Chicken thigh ready for deboning.

Deboned roast chicken thigh

Tonight I deboned a chicken thigh and rolled it around a baton of Spam plus some thyme and sage. I served it with a salad and some gravy.

Check out tonight’s recipe post on Yummy Lummy “Does the size of the bone make any difference to the flavour of your meat?”

Seared rib eye bone in with meat thermometer inserted. MEATER™. Gary Lum.
Seared rib eye bone in with meat thermometer inserted. MEATER™.

Deboned chicken thigh rolled around Spam with gravy and salad.

Ingredients

  • Chicken thigh
  • Spam
  • Thyme
  • Sage
  • Iodised salt
  • Black pepper
  • Cos lettuce
  • Tomatoes
  • Red onion
  • Fennel
  • Lime juice
  • Olive oil

Instructions

  1. Cut off a baton of Spam.
  2. I had dry brined the chicken overnight and the skin was dry to touch.
  3. I trimmed off the excess skin and carefully dissected out the femur.
  4. Season the inside of the thigh meat with iodised salt and black pepper plus some sage and thyme.
  5. Place a baton of Spam on the thigh meat.
  6. Roll the thigh meat around a baton of Spam and tie it up with some cooking twine.
  7. Sear the Rolled chicken in a hot frypan.
  8. Cook it using a meat thermometer aiming to achieve an internal temperature of 76 °C.
  9. Make a simple salad with cos lettuce, cherry tomatoes, fennel, red onion, lime juice, and olive oil.
  10. Make a simple gravy with spring onion, thyme, sage, sherry, and cream.

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

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