- odd looking starter
- Whole deboned BBQ chicken cooked prefectly with crispy skin
- Sauce (Suave, smooth texture with a glossy appearance)
- kaiser rolls
- Ask Chef Jacob Brioche Hambuger buns
- Whats Cooking? Something fine and fancy or just good and delicious...
- FAT--the 6th taste?
- English Muffins
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.
|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.|