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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Stuffed Chicken Leg and Thigh

4 comments

skflyfish
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Joined: 12/27/2011
Stella Stars: 658

This looks really tasty!

 

How does this compare, taste wise, to your world famous braised thighs?

 

Thx!

Jacob Burton
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Joined: 11/01/2010
Stella Stars: 17890

It's different then the thighs but I'd dare say better, albeit much more labor intensive.

mexicilliano

Would this be comparable to preparing frenched frog legs?  You have a video on how to french them, but I would like to see your "Stella Cullinary basic" stuffing + preparation.  It's always nice to have a starting point when working with something new, ya know?

Jacob Burton
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Joined: 11/01/2010
Stella Stars: 17890

The process would be vary similar. Usually you'll start by making a mousse (I've used scallops before) and pipe it into the hollow frog leg. The whole thing is then breaded and fried.

 

I'll eventually shoot a frog leg dish, but probably not for a while. In the meantime, let me know if you have any questions on how to approach it and I'll do my best to help.

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