How to Debone and French A Chicken Leg and Thigh
This video will demonstrate how to debone and french a chicken leg and thigh. To see an example of how to stuff and cook a Frenched Chicken Leg, please watch this video: http://youtu.be/cypzhAtiYCE
For more information and related techniques, please visit this episode’s show notes: http://www.stellaculinary.com/cks43
Read the comment on the plastic wrap so I folded the wrap over on itself and double wrapped it. Worked great. Crusted the chicken with pecans and panko and quick deep fried it to finish the crust and drizzled it with a reduced sauce from sauteed apples. MMM! good
Thank you for the new skill/presentation. Like your videos.
Hi Jacob. Absolutely love your videos. They are very professional and your demonstrations show that you know what you're doing! Good stuff for sure.
I worked on this during the weekend and was pretty successful with the deboning and frenching. Unfortunately, the Walmart brand plastic wrapped failed miserably! Yet another reason I don't shop or buy "Walmart." lol Thanks Jacob!
Thanks for the video.
Just trying to clarify: comes from the French 'farse' ('farsa' in Spanish). Means 'false', imitation, pretending…
nah was mos def horse meat ! lol !
good vid ! thanks! you make it look easy, have done this with a jerk thigh stuffing mix ! on a bed of rice and bean ! looked and tastes impressive.
No, I said "Force Meat" which is either minced or ground meat that is seasoned and then stuffed into something else before cooking.
Wait…at 3:56, did you say stuff it with "HORSEMEAT"?
good video
Good for you. It gladdens the heart to think of all the little gloves scampering about in the open as nature intended- unlike those battery farms, where they're packed together so tightly it looks as if they're all in prayer.
Are your gloves free range?