ANNOTATIONS 0:11.800 CLICK TO SUBSCRIBE 0:11.800 Stuffed poultry legs were once a staple of American fine dining restaurants. They have practically disappeared for one simple reason: they cannot be made by a machine. Restaurants have convinced customers that simple food is the best, because that's where the maximum profit margin is. The reality is that complex flavors and textures are the essence of fine dining, and always will be. 0:11.800 Think of this method as one tool in your toolbox of culinary techniques. There is no limit to the flavor combinations you can superimpose on this recipe. Although the classic is to stud these with black truffles, you could combine almost any filling with any sauce for a stunning dish. Fillings can include dried nuts, berries, mushrooms, fresh herbs, citrus zest, or sundried tomatoes. Just match the filling to a sauce, and voila! 0:34.000 2 Chicken Quarters (leg and thigh) 45g (1 1/2 oz) Butter 60g (2 oz) Onion 30g (1 oz) Celery 30g (1 oz) Carrot 1 clove Garlic 45ml (1 1/2 oz) Sherry, or white wine 90ml (3 oz) Chicken Stock 1 t Thyme, freshly picked leaves 1/2 t White Pepper, ground 1/4 - 1/2 t Cayenne 1 Egg Yolk * Black Truffles, or Truffle Oil (optional) 0:34.000 INGREDIENTS 10:03.179 You may have seen similar procedures before where the cook used twine to tie the chicken up, sometimes with elaborate interlaced knots. This is a complete and total waste of time. If you wrap it up like I am showing you here, it will not come undone again. No string required! 11:29.800 Steam for 20 minutes. Then cool on a plate at room temperature for at least half an hour before transferring to the refrigerator to chill for at least 2 hours. At that point you can unwrap them and finish cleaning up the bone, as shown next... 11:58.000 A slightly better result is obtained if you then leave them unwrapped (exposed) in the refrigertor overnight so that the skin dries out some before you fry them. This is not critical, though. 11:58.000 Remove the legs from the refrigerator about an hour before you plan to finish cooking them so that they can come to room temperature. 12:07.200 I made ravioli with the surplus filling - but obviously that is optional. 12:21.600 Deep fry until golden brown. If you dried the skin, they will turn golden brown in only 2-3 minutes at about 170°C (340°F). If you didn't, they will take a bit longer. Alternatively you can bake these, but the results (for chicken) will be much better deep fried. 12:21.600 I suggest avoiding heavy fillings like cheese and bacon. You can give this an Asian spin by using ginger, garlic and cooked rice noodles in the filling. Turn it into an Indian dish by including cilantro in the filling and serving on a pool of hot curry sauce. The possibilities are endless, which is what makes this a great tool to master! 12:21.600 Personally I have became fond of the Finnish way of serving these on a pool of Bechamel sauce with the ravioli and a section of smoked reindeer sausage (you can substitute a good smoked pork sausage) - which is the plating I have chosen to show here. 1:19.929 This mirepoix will be cooked for about 21 minutes in all, with additions being made after 7 and 14 minutes, as you will see. 7:16.500 Repeat the same procedure again. If you are scaling this up to do more than a couple of chicken legs at a time, then refrigerate the meat as you accumulate it so as to prevent spoilage while you are deboning the rest of the batch. 7:34.800 For a little firmer texture, add a tablespoon of bread crumbs now. For a phenomenal flavor boost, add some BLACK TRUFFLE - which I strongly recommend. Add 1/2 - 1 t black truffle oil as an alternative.
Hii Chef ....lots of love from Muscat ,Oman 💞,Today i made this deboning thigh and leg 1st time .And stuffed with my spices and herbs .Really comes out too good .I would love to share wth you my dish .But anyway its not possible .I gave youcredit in my Instagram and FB page .Truely it was amazing.Once again i love your chanel .And way ofteaching .Love 💞🙂
this just appeared on my tube selections....and has to get done fairly soon...i have long bee doing the J Pepin deboned bird technique for stuffed chicken and ducks and these are great skills to master.....as a general wonder...once the stuffed legs are formed and wrapped ..and perhaps steamed as is my general thought.....how will they freeze...what a treat to have around...thanks CIR and as an aside....from me at least....here in US AZ ..appreciate the absence of the european exotic ingredients that break the bank...
Thanks. These freeze very well. In the restaurant where we were making these, sometimes they stayed in the freezer for a couple of months and they were still fine. Just defrost them well first. Don't try to go straight from the freezer to cooking them.
plating looks amazing! in contrast to the duck recipe, i'm strongly tempted to try this... a couple weeks ago i made some chicken stock based on your poultry stock recipe, but i reduced it for a very long time so that it came to rest as a thick gel in the refrigerator. how can i know how much to use when measurements are given for a thinner stock?
Thank you! The plating here is old school style. It is almost impossible to do modern plating in Russia because you can't get micro greens, edible flowers, the chemicals used to be gels and powders, or liquid nitrogen, or most of the other goods that are required, unfortunately. As for how much stock to use, it is impossible for me to answer without knowing what the exact application is and exactly how much you reduced it. You have to rely on taste and experience.
Steamed legs are resting in the fridge... Made some ravioli from leftover stuffing too. Tomorrow, we'll see how I fared :) Only have to buy some sausage and cook up a little bechamel! Detaching the meat from the leg bone while leaving the skin attached was definitely the trickiest part. That and extracting all bone splinters from the meat. I now understand what you mean about Russian butchery... I was practicing deboning some chicken thighs yesterday and it was one gigantic mess, parts of ribcage still attached to the meat and so on.
Preparing the chicken legs gets easier with practice. It's a daunting chore the first couple of times, but after doing it a while, it goes quick and fast. Try doing a hundred a day for a restaurant and you'll find that after a couple of weeks you can do it in your sleep - and you probably will be! Let me know how it turns out!
CookinginRussia I could only dream about having access to that kind of practice :) For now, I'll have to settle on doing two or three at a time. The dish came out great in the end. The stuffing could have used a bit more salt, but I was really surprised how nice and uniform the legs came out of wrapping. I am really satisfied with the result. Served it as you suggested, with the ravioli, smoked sausage and bechamel sauce. Do you have any plans to post something on making sausages, roulades, that sort of thing?
Salvador Limones Thank you for leaving feedback! I already have a couple of videos on roulades. As for sausages, yes - it is something I will be doing early next year.
You mean published or in the works? If it's the latter, I'll be waiting :) Meanwhile, it's time to invest into a decent meat grinder. Do you have any recommendations on the model?
Salvador Limones The roulade videos are already up. If you can't find them, then I'll post links for you. The sausage videos will be next year - providing I can find casings for sale. As for the grinder, the best value is a Kitchen Aid blender with the meat grinder attachment. Just don't buy the cheap model of the Kitchen Aid because it will break down soon, and the other one lasts for decades.
Yes, however then you should defrost them a day ahead of time for best results. Otherwise you will have a difficult time getting the inside cooked before the outside is burnt.
Absolutely. That's how we always did it. But when you say "reheat", I mean you deep fry it just before service. You can't reheat it after it was deep fried.
I know you want me to try the new recipes, and I assure you that I will. I practiced the cutting last night and I am getting better (not great yet). When I can master this, I will proceed, but I have a question. I know you are not a man who likes substitution, but I honestly want to know......is there a time that i cannot sub shallots for onion? I know you use them both but I love shallots. Thx chef. I will get to your new ones!
+shair00 The flavor of shallots is not the same as onions. It is a bit like asking if you can substitute one variety of mushroom for another. Yes, you can - but the flavor won't be exactly the same. Shallots are more expensive, so in restaurants we use onions sometimes as a matter of economics, but other times it is because onions cook differently and taste different, too. There are many instances where you wouldn't want to substitute shallots, and French Onion Soup is a good example of that principle. Imagine what it would be like with shallots. Very different, and not very good for most people.
+shair00 The difference between types of onions is one of the topics in Volume 3 of my cookbook. I know that doesn't help right now, since it will be another year before that's out.
I was tempted to try the duck leg recipe, but hesitant because of the difficulty and price of duck legs around these parts. Thanks for the budget friendlier version (if you omit the truffle that is). What kind of oil do you use for deep frying?
Just regular sunflower or canola oil. The latter is sometimes called rapeseed oil, but in the United States they prefer calling it canola because the other name reminds people of rape.
Want to make these with nuts, should I still make this mirepoix with the sherry and stock or am I better off using just onions like you did on your duck leg video?
Sorry, but there is no simple answer to that. Putting nuts in would change several things if you want optimum results. One thing to consider is that it won't be very pleasant having lumps of nuts in the stuffing of this, and if you grind them up finely then it will be like cooked peanut butter. There are potential problems with the idea that would have to be worked out with experimentation.
Thanks a lot. I would rather not experiment too much, being so inexperienced. I'll just make them like this and add some truffle oil. I'm sure they will be great.
Juan I Buscaglia That would be the safest choice, because the recipe has been worked out over a period of several years to be reliable and please every customer who ordered it.
I once saw Daniel Boulud do this with a turkey leg years ago he was with Julia Child but I think he completely removed the bones and tendons and tied it off
A turkey leg is much more difficult to debone because there are a lot of bony anatomical structures. However, somewhere among my videos I do show deboning a turkey leg, but I can't recall where any more with over 300 videos up now.
Thank you for another great recipe. Some people might have issues with cooking chicken wrapped in cling film because of chemicals that can potentially leach out. Obviously, you are not one of them. What is your take on this issue?
I'll be experimenting with this one! I assume I can make it ahead of time and freeze it in before the stage of deep frying it. This way I can be sure that I don't need to stress the day I want to serve it. I have a psychological war going on in my head with chicken ever since I once got salmonella. Since then I'm cleaning and washing constantly my knives and hands while preparing chicken. So wrapping the skin around my hand and sticking my fingers in the flesh will feel just a bit awkward but I'll get over that.
Don't freeze it. You can keep them in the refrigerator for several days without any problems, but freezing will not be good for the texture. When you freeze something in a home freezer, it gets cold slowly and ice crystals grow, puncturing cell membranes. When something is commercially frozen, they use extreme cold that freezes the item too fast for ice to form. So unless you have some liquid dry ice to pour over them, just use the refrigerator. As for salmonella, you just have to be mindful about what you touch. From what I have seen, the main source of contamination is someone working with raw chicken who opens cabinets and touches spice bottles without washing hands, then later that contamination is spread. I work with raw chicken almost every day - and I even use the same cutting board (at home) for both chicken and raw vegetables, and I haven't had salmonella poisoning in 25 years - and that was from a restaurant I was only a customer at. Just keep your wits about you and wash your hands before you touch anything. Use lots of soap. :)
CookinginRussia That's exactly what I'm doing to avoid salmonella. I got it from a pre-packed turkey salami. The ironic thing was that I just got back from a trip and went to places where I had to be carefull with what I was eating. Once I got back home I was relieved that I didn't needed to watch what I was eating so the next day I ended up buying expired turkey in a supermarket. Sometimes I think that God has a different sence of humor.
ANNOTATIONS
0:11.800
CLICK TO SUBSCRIBE
0:11.800
Stuffed poultry legs were once a staple of American fine dining restaurants. They have practically disappeared for one simple reason: they cannot be made by a machine. Restaurants have convinced customers that simple food is the best, because that's where the maximum profit margin is. The reality is that complex flavors and textures are the essence of fine dining, and always will be.
0:11.800
Think of this method as one tool in your toolbox of culinary techniques. There is no limit to the flavor combinations you can superimpose on this recipe. Although the classic is to stud these with black truffles, you could combine almost any filling with any sauce for a stunning dish. Fillings can include dried nuts, berries, mushrooms, fresh herbs, citrus zest, or sundried tomatoes. Just match the filling to a sauce, and voila!
0:34.000
2 Chicken Quarters (leg and thigh)
45g (1 1/2 oz) Butter
60g (2 oz) Onion
30g (1 oz) Celery
30g (1 oz) Carrot
1 clove Garlic
45ml (1 1/2 oz) Sherry, or white wine
90ml (3 oz) Chicken Stock
1 t Thyme, freshly picked leaves
1/2 t White Pepper, ground
1/4 - 1/2 t Cayenne
1 Egg Yolk
* Black Truffles, or Truffle Oil (optional)
0:34.000
INGREDIENTS
10:03.179
You may have seen similar procedures before where the cook used twine to tie the chicken up, sometimes with elaborate interlaced knots. This is a complete and total waste of time. If you wrap it up like I am showing you here, it will not come undone again. No string required!
11:29.800
Steam for 20 minutes.
Then cool on a plate at room temperature for at least half an hour before transferring to the refrigerator to chill for at least 2 hours.
At that point you can unwrap them and finish cleaning up the bone, as shown next...
11:58.000
A slightly better result is obtained if you then leave them unwrapped (exposed) in the refrigertor overnight so that the skin dries out some before you fry them. This is not critical, though.
11:58.000
Remove the legs from the refrigerator about an hour before you plan to finish cooking them so that they can come to room temperature.
12:07.200
I made ravioli with the surplus filling - but obviously that is optional.
12:21.600
Deep fry until golden brown. If you dried the skin, they will turn golden brown in only 2-3 minutes at about 170°C (340°F). If you didn't, they will take a bit longer.
Alternatively you can bake these, but the results (for chicken) will be much better deep fried.
12:21.600
I suggest avoiding heavy fillings like cheese and bacon. You can give this an Asian spin by using ginger, garlic and cooked rice noodles in the filling. Turn it into an Indian dish by including cilantro in the filling and serving on a pool of hot curry sauce. The possibilities are endless, which is what makes this a great tool to master!
12:21.600
Personally I have became fond of the Finnish way of serving these on a pool of Bechamel sauce with the ravioli and a section of smoked reindeer sausage (you can substitute a good smoked pork sausage) - which is the plating I have chosen to show here.
1:19.929
This mirepoix will be cooked for about 21 minutes in all, with additions being made after 7 and 14 minutes, as you will see.
7:16.500
Repeat the same procedure again. If you are scaling this up to do more than a couple of chicken legs at a time, then refrigerate the meat as you accumulate it so as to prevent spoilage while you are deboning the rest of the batch.
7:34.800
For a little firmer texture, add a tablespoon of bread crumbs now.
For a phenomenal flavor boost, add some BLACK TRUFFLE - which I strongly recommend. Add 1/2 - 1 t black truffle oil as an alternative.
ShinyBorel the hero we needed
This looks great, and the versatility i.e., other variations you mentioned place it into the must learn category. Excellent, Chef!
Thank you! I will be posting yet another new video later today, too.
Amazing patience! Looks delicious!
At my restaurant in Finland, the cooks prepared dozens of these every week. It took two guys two days to make that many!
Hands down the best cooking channel on youtube for me :)
Thank you very much! That is gratifying to hear. Another new video will be up within a few more hours, by the way.
i shall be clicking refresh on your channel until the moment arises ;)
Jonas Punkt That's very kind of you, but I'll save you some effort. I think it will be another two hours.
haha okay, thanks
That's really cool. I don't believe I've ever seen that before.
Hii Chef ....lots of love from Muscat ,Oman 💞,Today i made this deboning thigh and leg 1st time .And stuffed with my spices and herbs .Really comes out too good .I would love to share wth you my dish .But anyway its not possible .I gave youcredit in my Instagram and FB page .Truely it was amazing.Once again i love your chanel .And way ofteaching .Love 💞🙂
this just appeared on my tube selections....and has to get done fairly soon...i have long bee doing the J Pepin deboned bird technique for stuffed chicken and ducks and these are great skills to master.....as a general wonder...once the stuffed legs are formed and wrapped ..and perhaps steamed as is my general thought.....how will they freeze...what a treat to have around...thanks CIR and as an aside....from me at least....here in US AZ ..appreciate the absence of the european exotic ingredients that break the bank...
Thanks. These freeze very well. In the restaurant where we were making these, sometimes they stayed in the freezer for a couple of months and they were still fine. Just defrost them well first. Don't try to go straight from the freezer to cooking them.
plating looks amazing! in contrast to the duck recipe, i'm strongly tempted to try this...
a couple weeks ago i made some chicken stock based on your poultry stock recipe, but i reduced it for a very long time so that it came to rest as a thick gel in the refrigerator. how can i know how much to use when measurements are given for a thinner stock?
Thank you! The plating here is old school style. It is almost impossible to do modern plating in Russia because you can't get micro greens, edible flowers, the chemicals used to be gels and powders, or liquid nitrogen, or most of the other goods that are required, unfortunately.
As for how much stock to use, it is impossible for me to answer without knowing what the exact application is and exactly how much you reduced it. You have to rely on taste and experience.
Steamed legs are resting in the fridge... Made some ravioli from leftover stuffing too. Tomorrow, we'll see how I fared :) Only have to buy some sausage and cook up a little bechamel!
Detaching the meat from the leg bone while leaving the skin attached was definitely the trickiest part. That and extracting all bone splinters from the meat. I now understand what you mean about Russian butchery... I was practicing deboning some chicken thighs yesterday and it was one gigantic mess, parts of ribcage still attached to the meat and so on.
Preparing the chicken legs gets easier with practice. It's a daunting chore the first couple of times, but after doing it a while, it goes quick and fast. Try doing a hundred a day for a restaurant and you'll find that after a couple of weeks you can do it in your sleep - and you probably will be! Let me know how it turns out!
CookinginRussia I could only dream about having access to that kind of practice :) For now, I'll have to settle on doing two or three at a time.
The dish came out great in the end. The stuffing could have used a bit more salt, but I was really surprised how nice and uniform the legs came out of wrapping. I am really satisfied with the result. Served it as you suggested, with the ravioli, smoked sausage and bechamel sauce.
Do you have any plans to post something on making sausages, roulades, that sort of thing?
Salvador Limones Thank you for leaving feedback! I already have a couple of videos on roulades. As for sausages, yes - it is something I will be doing early next year.
You mean published or in the works? If it's the latter, I'll be waiting :) Meanwhile, it's time to invest into a decent meat grinder. Do you have any recommendations on the model?
Salvador Limones The roulade videos are already up. If you can't find them, then I'll post links for you. The sausage videos will be next year - providing I can find casings for sale. As for the grinder, the best value is a Kitchen Aid blender with the meat grinder attachment. Just don't buy the cheap model of the Kitchen Aid because it will break down soon, and the other one lasts for decades.
Thank you, I added about 1/2 tsp of chinese 5 spice absolutely delicious
cookinginRussia do these hold if you prepare them all the way and then freeze them ready for deep frying when you are ready ?
Yes, however then you should defrost them a day ahead of time for best results. Otherwise you will have a difficult time getting the inside cooked before the outside is burnt.
Can I prep this a day or two before? Even better....can I cook a day or two before and reheat (without drying out)?
Absolutely. That's how we always did it. But when you say "reheat", I mean you deep fry it just before service. You can't reheat it after it was deep fried.
I know you want me to try the new recipes, and I assure you that I will. I practiced the cutting last night and I am getting better (not great yet). When I can master this, I will proceed, but I have a question. I know you are not a man who likes substitution, but I honestly want to know......is there a time that i cannot sub shallots for onion? I know you use them both but I love shallots. Thx chef. I will get to your new ones!
+shair00 The flavor of shallots is not the same as onions. It is a bit like asking if you can substitute one variety of mushroom for another. Yes, you can - but the flavor won't be exactly the same. Shallots are more expensive, so in restaurants we use onions sometimes as a matter of economics, but other times it is because onions cook differently and taste different, too. There are many instances where you wouldn't want to substitute shallots, and French Onion Soup is a good example of that principle. Imagine what it would be like with shallots. Very different, and not very good for most people.
CookinginRussia one of these days I will learn...lol. When you say onions....you mean onions! thx chef
+shair00 The difference between types of onions is one of the topics in Volume 3 of my cookbook. I know that doesn't help right now, since it will be another year before that's out.
I was tempted to try the duck leg recipe, but hesitant because of the difficulty and price of duck legs around these parts. Thanks for the budget friendlier version (if you omit the truffle that is). What kind of oil do you use for deep frying?
Just regular sunflower or canola oil. The latter is sometimes called rapeseed oil, but in the United States they prefer calling it canola because the other name reminds people of rape.
Still working on this one.....not an easy task chef. Glad you shared though,
+shair00 Sorry to hear you are having problems with it. What goes wrong?
CookinginRussia i dont put alot of time into it, AND i need some better knifes, but like always I will prevail
+shair00 Knives are one of the topics in Volume 3. Sorry it won't be in time to help you here. :)
Want to make these with nuts, should I still make this mirepoix with the sherry and stock or am I better off using just onions like you did on your duck leg video?
Sorry, but there is no simple answer to that. Putting nuts in would change several things if you want optimum results. One thing to consider is that it won't be very pleasant having lumps of nuts in the stuffing of this, and if you grind them up finely then it will be like cooked peanut butter. There are potential problems with the idea that would have to be worked out with experimentation.
Thanks a lot. I would rather not experiment too much, being so inexperienced. I'll just make them like this and add some truffle oil. I'm sure they will be great.
Juan I Buscaglia That would be the safest choice, because the recipe has been worked out over a period of several years to be reliable and please every customer who ordered it.
I once saw Daniel Boulud do this with a turkey leg years ago he was with Julia Child but I think he completely removed the bones and tendons and tied it off
A turkey leg is much more difficult to debone because there are a lot of bony anatomical structures. However, somewhere among my videos I do show deboning a turkey leg, but I can't recall where any more with over 300 videos up now.
You used a fino sherry in this?
No, an Oloroso.
@@CookinginRussia Oh ok. Looked a lot lighter in the video than the Oloroso I have.
You kill me every recipe a lot of work but l know whare you're coming from great Chef.l was brought up by a chef.Cheers
Thank you for another great recipe. Some people might have issues with cooking chicken wrapped in cling film because of chemicals that can potentially leach out. Obviously, you are not one of them. What is your take on this issue?
1AKA123 The chemicals you are referring to were removed from food grade plastics a long time ago. At the temperature of 100°C, it is perfectly safe.
Which sauce should come with this dish chef?
I use Bechamel flavored with some chicken broth and a little reduced white wine.
I'll be experimenting with this one! I assume I can make it ahead of time and freeze it in before the stage of deep frying it. This way I can be sure that I don't need to stress the day I want to serve it. I have a psychological war going on in my head with chicken ever since I once got salmonella. Since then I'm cleaning and washing constantly my knives and hands while preparing chicken. So wrapping the skin around my hand and sticking my fingers in the flesh will feel just a bit awkward but I'll get over that.
Don't freeze it. You can keep them in the refrigerator for several days without any problems, but freezing will not be good for the texture. When you freeze something in a home freezer, it gets cold slowly and ice crystals grow, puncturing cell membranes. When something is commercially frozen, they use extreme cold that freezes the item too fast for ice to form. So unless you have some liquid dry ice to pour over them, just use the refrigerator.
As for salmonella, you just have to be mindful about what you touch. From what I have seen, the main source of contamination is someone working with raw chicken who opens cabinets and touches spice bottles without washing hands, then later that contamination is spread. I work with raw chicken almost every day - and I even use the same cutting board (at home) for both chicken and raw vegetables, and I haven't had salmonella poisoning in 25 years - and that was from a restaurant I was only a customer at. Just keep your wits about you and wash your hands before you touch anything. Use lots of soap. :)
CookinginRussia
That's exactly what I'm doing to avoid salmonella. I got it from a pre-packed turkey salami. The ironic thing was that I just got back from a trip and went to places where I had to be carefull with what I was eating. Once I got back home I was relieved that I didn't needed to watch what I was eating so the next day I ended up buying expired turkey in a supermarket. Sometimes I think that God has a different sence of humor.
Question, are you right or left handed?
Right. Why?
CookinginRussia For when I try this.
Eric G Ah, that makes sense.
is it suitable if i use duck leg?
Gilbert low Duck legs are more complicated. I have s separate video on that. Here you go... ua-cam.com/video/zI1aa-rVIz0/v-deo.html
Starting with the ravioli...
I have a video on making ravioli, too. In case you haven't already seen it. :)
I have and thought it was great! I meant I'm gonna use this chicken filling recipe:)