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SCast 005| Chicken Mumblings
Chef Jacob mumbles his way through a couple chicken topics, giving you some good, albeit boring, tips on cooking chicken legs & breasts, and chicken galantine.
Chef Jacob mumbles his way through a couple chicken topics, giving you some good, albeit boring, tips on cooking chicken legs & breasts, and chicken galantine.
When I originally posted this recipe on Free Culinary School, it was a throw away post. I never thought that simple, braised chicken thighs would ever garner so much attention. It turned out to be my most re-created recipe and most commented post.
In a previous video, I demonstrated how to bond two chicken breasts together using Activa RM. In this video I demonstrate how to bond two chicken leg and thigh portions together using an Activa GS slurry. This form of slurry allows for a tighter bond, making it ideal for large pieces of meat.
My preferred method of finishing is to cook the legs sous vide at 60C for four hours, which makes them extremely tender and juicy. After the fours, I'll ice bath to cool and then portion. For service, both sides of the leg and thigh are pan fried and then finished in the oven until the core temperature is warm.
In a previous video, I demonstrated how to remove the thigh bone of a chicken hindquarter and while "Frenching" down the leg bone, which results in a semi boneless leg that you can then stuff. In this video, we'll go through a simple stuffing process and I'll demonstrate two different ways to actually cook the finished product.
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.
In this video, we go over how to debone a chicken leg and thigh. Once deboned, the leg and thigh can be cooked flat, rolled into a roulade or even stuffed.
