John Myers
Ingredients for 5 servings:
- 500 g minced poultry
- salt and pepper
- e.g. BBQ rub
- e.g. parsley
- 100 g goose fat
- 1 egg(s)
- 2 tbsp breadcrumbs
- some chili peppers, if you like it hot
- 240 g bacon (turkey bacon)
- 200 g Gruyère or mountain cheese
- 3 onions
- n. B. garlic clove(s)
- some white wine
- 320 g boned chicken thighs
- n. B. smoked salt
- n. B. Pfeffer
- n. B. Wild garlic
- 1 tbsp blossom honey (mountain blossom honey)
- e.g. BBQ sauce
- e.g. chipotle chili sauce
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes
Mix the minced chicken with parsley, salt, pepper, a little BBQ rub, half of the goose fat, breadcrumbs, and egg, and refrigerate. If you like it spicy, you can also add a few finely chopped chilies. Cut the cheese into thin strips. Peel and dice the onions and garlic. Sauté the onions and garlic in the remaining goose fat. Season with smoked salt, pepper, wild garlic, and honey, deglaze with white wine, and reduce to a simmer. Spread a generous amount of plastic wrap on a section of baking paper. Place the turkey bacon in a net on top, brush with honey, and sprinkle generously with BBQ rub. Spread the minced meat mixture on top so that the turkey bacon overhangs on all sides. Spread it on top of the minced meat, the boned chicken thighs, and the cheese strips, parallel to the rolling direction. Spread the onion mixture evenly. Using the plastic wrap and baking paper, roll everything up so that the minced meat mixture completely encloses all other inner layers and is held in place by the bacon. Then refrigerate the bomb. Place the bomb in a roasting basket and place it on a grill tray. Roast on the middle rack of an oven preheated to 185-200°C with the grill function until the internal temperature reaches 77°C. Brush the bomb with BBQ sauce and continue roasting until the internal temperature reaches 80°C. Remove and let rest. Serve the bomb with BBQ sauce and chipotle chili sauce, if desired.
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