Chicken and pork, a chiporken?

A couple of years ago I cooked a turducken for Christmas. This year, for something a little different, I decided to try a chiporken. I bought a large and a small chicken and boned them both leaving the wings and legs on the large bird. I made a stuffing based on Jamie Oliver’s recipe, from diced leg pork, bread crumbs, sage, nutmeg, salt and pepper and 3 rashers of smokey bacon. I ran this through a blender, and then stuffed the small chicken.

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Next I wrapped this in my favourite smokey bacon,

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then put it in the large chicken,

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and sewed it up.

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As is usually the case, Christmas day was hot, hot, hot in Queensland, so I cooked this in our kettle BBQ, which isn’t ideal, but at least it’s outside. It’s hard to get an accurate and consistent temperature in the BBQ, and I usually have trouble judging cooking times. So I cooked the chiporken for a little over 3 hours, at some largely unknown and varying temperature, until a meat thermometer told me it was 175°C in the middle. As it turns out, that meant it was somewhat overcooked on the bottom, a regular feature of roasts done in my BBQ (maybe it’s me?),  but it sure looked good from the top!

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It wasn’t as tasty as the turducken, but was pretty good, certainly an improvement on plain chicken. And if I do it again, well definitely at least twice as much bacon wrapped around the inside bird.

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One response to “Chicken and pork, a chiporken?

  1. absolutely fabulous…i love all your effort. the finished bird looks delicious with crunchy skin. i always look forward to your next food adventure.

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