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.
Transglutaminase Primer by Cooking Issues - A great primer for anyone who's interested in learning more about meat glue.
The Trials of Transglutaminase by Cooking Issues - A lot uneducated journalists who prefer to scare and shock their audiences rather then educate them have been making some pretty negative (and uniformed) statements about meat glue recently. Dave Arnold does an excellent job of presenting the facts on this subject.
Transglutaminase Wikipedia Article - Decent technical information on meat glue.
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.
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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.
This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.
In this video we make a version of Stella Culinary's most popular recipe, our "World Famous Braised Chicken Thighs." Since a lot of the SC community has already made the original braised chicken thigh recipe, we change it up slightly by using sherry wine instead of balsamic vinegar and fry whole cloves of garlic to make an infused oil instead of using blanched garlic.
If you want to hone your culinary skills over the course of a couple days, buy a few whole chickens and break the chicken down into its separate parts. Use the bones to make a roasted chicken stock which you can then use to braise the thighs. The following day, use the breasts to make a poached chicken roulade. Practice your sauteing technique by serving the roulade with sauted vegetables such as english peas, pearl onions, and/or fava beans. Sauce with a a reinforced chicken stock that's been turned into a pan reduction sauce to round out an epic training session.