Chicken Thighs

Reconstructed Chicken Thigh Using Activa GS Slurry

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.

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For more posts just like this, check out our ongoing Kitchen Prep Video Series. You can also view our complete How To Cook Video Index.

 

How to Stuff and Cook a Frenched Chicken Leg

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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For more posts just like this, check out our ongoing Kitchen Prep Video Series. You can also view our complete How To Cook Video Index.

Stuffed Chicken Leg and Thigh

How to Debone a Chicken Leg and Thigh

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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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.

 

Braised Chicken Thighs - Video Recipe



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.

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