A chicken with stuff in it… but not its bones… snap!
Our rating: 4.6 / 5 
April 20th, 2007
Look at the glistening chicken… desire the glistening chicken
Recently we were gifted with a special treat from a great friend (Deron!): a whole deboned chicken stuffed with spicy mexican cornbread… flown in this week from Eunice, Louisiana! We simply sprinkled some salt, pepper and a drizzle of oil over the bird and cooked it according to directions. The outcome was an incredibly moist and flavorful piece of poultry. To brighten up some of the heavier aspects of stuffed chicken we paired it with sauteed kale and red cabbage deglazed with apple cider vinegar.
Crunchy, tangy, delicioso
A: alright. i know i may be a little biased but…. i said GD good cajun butchers know how to hook it up. this was quite a tasty treat that deron brought us back from Eunice.
T: oooweee it sure was. Seriously good. It was moist, spicy, and delicious. So was the kale and cabbage, which really brightened the chicken.
A: true dat. if we had just eaten the chicken by itself it might have gotten a bit heavy for me by the end of my huge ass serving. as it was, i could take a bite of sauteed cabbage and kale whenever things got heavy. mmm. great combo.
T: it was a super great combo. Damn. It was good. 4.7/5. The chicken tasted so authentically cajun-y, which is not something we EVER find around here. Mmmm and it was good. The kale and cabbage were quite delightful as well… so tangy. Plus eating kale always makes me feel healthy. Regardless of the pig fried in pig fat deep fried double burrito or whatever I might have eaten for lunch.
A: hehehe or the 2 pounds of stuffed chicken you may have eaten for dinner! 
T: exactly.
A: i agree with you on this one. it was totally tasty and unlike anything we can find here. Bud’s Louisiana Food Shoppe should have been called Dud’s in my opinion. We ate there once with fellow food blogger michellephant and we pretty much all agreed it was okay at best. but this…. *sigh*… this was awesome. they definitely brine the whole chicken in something because the seasoning can be tasted throughout the chicken. my only complaint was the salt level of the actual chicken. i even seasoned the bird before putting it into the oven and i still thought it could have used a touch of salt. the mexican stuffing certainly helped out but there were some bites that didn’t get any stuffing. Okay. anyway, I’m gonna have to give this little ditty a 4.56/5. Totally good…. and totally unlike the flavors we can get here. Many many thanks Deron!
T: I didn’t feel any need for more salt. I thought that part was perfect. So watcha wanna do this lovely friday evening?
A: post this!?! … and celebrate the weekend getting here. my god what a long week.
T: it’s friday. We don’t have jobs (actually we do, but not till monday). We don’t got shit to do. Let’s…
A: eat, drink, and be merry
T: sounds like a plan.
1 thick slice of bacon
1/2 head red cabbage, cored and thinly sliced
1 bunch kale, de-stemmed and sliced in 1/2 inch wide slices
1 serrano pepper, sliced in half length-wise (optional)
1 tbsp apple cider vinegar
kosher salt and freshly cracked black pepper
Preheat a saute pan over medium heat. Add the bacon to the pan. Cook the bacon until all the fat has rendered out, for about 6-8 minutes, flipping halfway through. Remove the bacon from the pan and set on paper towels to drain. Once the bacon has cooled crumble or cut it into small pieces. Set aside.
Add the sliced kale to the pan with the rendered bacon fat. Saute the kale over medium heat for about 3-4 minutes, stirring frequently. Add the sliced cabbage and serrano pepper halves to the pan. Saute the kale and cabbage for another 5-6 minutes, stirring frequently, until the cabbage has started to wilt but is still crisp. Deglaze the pan with apple cider vinegar, making sure scrape up any bits the may be on the bottom of the pan. Once the vinegar has cooked away, season the veggies to taste with kosher salt and freshly cracked black pepper. Remove the serrano pepper halves before serving. Enjoy!
April 21st, 2007 at 4:14 pm
Call me cynical, but is Mexican cornbread very authentic cajun? Don’t mean to be rain on your parade, but I’m a downpour looking for some sorry SOB with a broken umbrella….. Yeah, I do have too much time on my hands, or not enough sleep, and I started a new job this week. much much, better, but it involves 6 days a week, and offers creative freedom, and they’ll order anything I want. Like they had Blanc Morels and ramps my first week. Making a bit more and the line is pretty solid, as in I am the weakest one at this point.
Keep on keepin’ on….
April 21st, 2007 at 4:23 pm
I made sauteed cabbage this week also, but I used meyer lemon, key lime grapefruit juices with fish sauce to deglace. And a quinoa Jardinere another day, and caraway, criander and raosemary rst’d new potatoes, and some other crap, but that’s the most exciting so far. Once I get settled and up to speed, I’d like to do spaetzle, and gnocchi, maybe some ravioli. We have weekly changing menu, and have daily changing starch and veg du jour, but it only goes on, certain standard static dishes, I could really explain if you wanted me to……what do you think about beet gnocchi, red and golden beets? hmmm? yes? I see…….
April 21st, 2007 at 4:24 pm
Can y’all put in a button so people can go back and edit their typos? Or do I have to proof everything before I submit it?
April 22nd, 2007 at 6:55 pm
that’s awesome bobby! where in baton rouge is there such a restaurant? it must be new, huh? it’s great to have creative lee-way(sp). you’re gonna have to keep me up to date. now that i’m working by myself and i have no time to peruse other recipes. you know, i thought about the “mexican” cornbread stuffing cajun thing, but really you know the “cajun” style of mexican is really not mexican at all so much as… uh… cajun… with a little extra cumin. this was way cajun-y in flavor and really not at all mexican-y. they probably should label it chicken with spicy cornbread stuffing. those damn cajuns.
i feel the whole “edit” thing all the time when i’m making comments. damn me and my whole lack of desire to read what i write!
April 23rd, 2007 at 4:47 am
Well, it’s at the BR Country Club. It was either that or a state job, although after a year or two of more night and weekends, I may take a state job. Just having holidays off does sound nice. I think I could sit in an office and do whatever for that, and no weekends? Maybe by November I could do it….
April 23rd, 2007 at 8:06 am
A whole stuffed deboned chicken sounds like a great idea. I like the sound of the Cajun spice too. It’s pretty hard to get decent cajum seasoning over here so I’m really envious of you guys!
I’ve been watching Trig’s videos on how to joint chickens and that sounds tough in itself. I wonder how you debone one….
April 23rd, 2007 at 11:03 am
bobby, trust me. sitting at a desk definitely gets old. for the first two months at this job i felt so uninspired to be creative. desk jobs can suck the life out of you… uh, unless they’re your thing. i have to admit that the time off and the hours really are what makes me think i couldn’t go back to working restaurants…. even with the soul sucking effects of desk jobs.
ros, send us your physical address and i’ll send you some cajun seasoning that we think is as real as the stuff gets. everyone in louisiana seasons stuff with tony chacheries. at least those who don’t make their own blend of spices. my email is amanda…. at what were… you know, what you would expect it to be. i don’t want to write it out fully on here for spam reasons but… i personally have never deboned a chicken but i’ve always thought it would take some serious practice to keep it whole while removing all the bones! i would love to take some real butchering classes.
April 23rd, 2007 at 5:25 pm
hey guys, try this website http://www.opensourcefood.com It’s great to post your recipes there (:
April 24th, 2007 at 12:41 am
Keep your knife to the bone, use a filet or boning knife or some thin blade, preferably sharp, and keep the edge on the bone…..If you screw up, its just chicken, so you could make soup, chicken salad, chicken nuggets….If you can debone the leg quarters too, then your doing pretty damn good.