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Chicken Legs

Jul

11

2012

4

KP 029| How to Stuff and Cook a Frenched Chicken Leg

By jacob burton

Stuffing and Cooking a Frenched Chicken Leg and Thigh - Video Technique

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.

Jul

11

2012

2

CKS 043| French and Debone a Chicken Leg & Thigh

By jacob burton

How to French a Chicken Leg and Thigh - Video Technique - Butchery - Culinary Knife Skills

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.

Jul

09

2012

2

CKS 042| How to Debone a Chicken Leg and Thigh

By jacob burton

How to Debone a Chicken Leg and Thigh - Video Technique

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.

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Chicken Legs