My preferred ways to
consume cluck flesh is as follows:
#1: barbecued
#2: rotisserie/oven-roasted
#3: stuffed with/wrapped in something
I make a badass pan fried chicken breast spinach dijon muenster hot pocket-type thing (i'll get to a recipe post of it, it's delicious, there's a picture of it on my pc somewhere, they look like tasty pasties on steroids! sans peach corner, sadly, though it could be deliciously recreated with apple chutney, as peach sounds mushy, and again, chutney is yet another future recipe post. makes the place smell amazing), and a twice-porked chicken i adapted from gordon ramsay's pistashio sausage stuffed chicken (all wrapped in BACON). This one is keto-friendly, and super-easy, even though i hate thawing shit out, and fridge chicken gets forgotten and gets all slimy and inedible, and then i've paid for garbage, haven't i? fucking lazy, i am.
It's delicious, though i need to fix the cheese consistency. it's a bit soft for me. i probably crave mozzarella and pepperjack, they're so stretchy and dense!
CREAM CHEESE CHICKEN
3 chicken breasts ( serves 2 and a 6 year old)
cream cheese
mozzarella
garlic powder and pepper
bacon
1. preheat oven to 350. cover a flat pan with foil.
2. thaw chicken in microwave or with hot water (or in fridge overnight, but i don't recommend this. you'll forget) and butterfly (cut in half long-ways), then smash thinner with something heavy (i used a can, be careful, it splatters if you wail on it). pat dry with paper towel.
3. mix cheeses and season, spoon onto chicken, then sort of roll up the chicken in an awkward attempt to contain the soft cheese blend. you could use a toothpick, but come on. wrap this wad in a piece of bacon, effectively preventing the cheese's escape onto the pan (if some oozes out whilst baking, just spoon it on top at the end, it'll get some of that bacon grease on there and be fucking amazing).
4. put on foiled pan and into preheated oven for like 20-30 minutes, until the chicken is no longer slimy and pink.
on an offhanded note, i got this independent publishing company's bff mailer for xmas last year, where for around a bill, they send you everything they've printed in the past month. i can't say it was worth it, but i enjoyed the attempt. the one i received recently, the last installment, was full of vegan cookbooks, raw, flesh-free, foreign ingredient-infused cocktails with fancy sounding names.
an avid meat muncher (readers know i'm doing keto, if not, i'll make a post on it), i sat here laughing for the third time over the term "cluck flesh" (as i reread it, i giggle still), i had a funny cookbook idea: "tasty meaties", all meat recipes with happy looking animated animals in various stages of culinary preparation (like this french ad, but less nightmare-inducing). the sections could be "swine flesh" "cluck flesh" "moo flesh", etc. Hilarious. Hail meat!
#1: barbecued
#2: rotisserie/oven-roasted
#3: stuffed with/wrapped in something
I make a badass pan fried chicken breast spinach dijon muenster hot pocket-type thing (i'll get to a recipe post of it, it's delicious, there's a picture of it on my pc somewhere, they look like tasty pasties on steroids! sans peach corner, sadly, though it could be deliciously recreated with apple chutney, as peach sounds mushy, and again, chutney is yet another future recipe post. makes the place smell amazing), and a twice-porked chicken i adapted from gordon ramsay's pistashio sausage stuffed chicken (all wrapped in BACON). This one is keto-friendly, and super-easy, even though i hate thawing shit out, and fridge chicken gets forgotten and gets all slimy and inedible, and then i've paid for garbage, haven't i? fucking lazy, i am.
It's delicious, though i need to fix the cheese consistency. it's a bit soft for me. i probably crave mozzarella and pepperjack, they're so stretchy and dense!
CREAM CHEESE CHICKEN
3 chicken breasts ( serves 2 and a 6 year old)
cream cheese
mozzarella
garlic powder and pepper
bacon
1. preheat oven to 350. cover a flat pan with foil.
2. thaw chicken in microwave or with hot water (or in fridge overnight, but i don't recommend this. you'll forget) and butterfly (cut in half long-ways), then smash thinner with something heavy (i used a can, be careful, it splatters if you wail on it). pat dry with paper towel.
3. mix cheeses and season, spoon onto chicken, then sort of roll up the chicken in an awkward attempt to contain the soft cheese blend. you could use a toothpick, but come on. wrap this wad in a piece of bacon, effectively preventing the cheese's escape onto the pan (if some oozes out whilst baking, just spoon it on top at the end, it'll get some of that bacon grease on there and be fucking amazing).
4. put on foiled pan and into preheated oven for like 20-30 minutes, until the chicken is no longer slimy and pink.
on an offhanded note, i got this independent publishing company's bff mailer for xmas last year, where for around a bill, they send you everything they've printed in the past month. i can't say it was worth it, but i enjoyed the attempt. the one i received recently, the last installment, was full of vegan cookbooks, raw, flesh-free, foreign ingredient-infused cocktails with fancy sounding names.
an avid meat muncher (readers know i'm doing keto, if not, i'll make a post on it), i sat here laughing for the third time over the term "cluck flesh" (as i reread it, i giggle still), i had a funny cookbook idea: "tasty meaties", all meat recipes with happy looking animated animals in various stages of culinary preparation (like this french ad, but less nightmare-inducing). the sections could be "swine flesh" "cluck flesh" "moo flesh", etc. Hilarious. Hail meat!
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