Jul
11
2012
2
By jacob burton
This video will demonstrate how to take a hind quarter, remove the thigh bone and then "French" the leg bone. What results is a semi-boneless chicken leg and thigh that can then be stuffed with any number of delicious fillings and force meats. For part two of this video, which demonstrates the stuffing and cooking process, please refer to the first video listed in the "Related" section below.
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There are 2 Comments
Thanks for the heads up. The
Submitted by jacob burton on Tue, 2014-10-14 13:49
Thanks for the heads up. The link is now fixed. Here's a direct url: http://stellaculinary.com/podcasts/video/how-to-stuff-and-cook-a-frenche...