CKS 043| French and Debone a Chicken Leg & Thigh

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

labradors's picture

Part two of this is only on YouTube. The link, above, goes to the video about butchering a chicken in less than 60 seconds and part two is not in the iTunes downloads.