My inspiration for this French Boned Chicken is two fold. I have eaten a slow cooked rabbit dish which looked exactly the same, when I ate it, I couldn’t really recognise what part of the rabbit it was. I’ve now found out. The second was from a new programme on the BBC called Chefs on Trial. It is all about the hiring process of new head chefs. In each episode, one of the hoops they have to jump through is to create a dish suitable for the establishments menu. During this test it is revealed how much each dish should cost and a lot about portion control. A main course dish is costed at £5-£7. I love creating really good food from inexpensive ingredients, I think it really showcases someones talents and imagination. Hence the dish above is costed at about £3/head.
What is a French Boned Chicken leg. Well it’s not too far from any French trimmed meat. Essentially a clean bone sticking out. It isn’t simply a sticky out bone though as I will demonstrate.
Take a chicken leg.
Trim around the bone and twist off the flesh. Pull out all of the white tendons. I did this with some pliers.
Trim around the thigh bone and take out. Continue trimming around all the white pieces and remove the cartilage and thin drumstick bone.
Take the thigh meat off and mince with a knife. Trim around the drumstick bone so that it is free. Push up to create a hole.
Put the minced thigh meat back, and wrap up with the skin. Wrap in cling film and steam for 20-25 minutes. They can then be put left in the fridge.
I served this some Imam Bayildi. Again this benefits from being made a day ahead.
- 1/person Chicken Leg
- 500ml Beef Stock
- To Serve Imam Bayildi
- To Serve Mashed Potato
- To Serve Peas
- Prepare the chicken legs as shown above. When mincing the thigh meat, season with whatever you like. Curry powder, Ras-el-hanout, etc etc
- To reheat them for dinner. You can either deep fry them for 2 minutes to crisp the skin or bake in a hot oven for 10 minutes. To finish them off, place in a hot pan with spoonfuls of the beef stock, let this evaporate until really sticky. The steam will finish off the chicken and leave you with a wonderful shiny glaze.