Cooking With Richard

Today I’m going to try this Gordon Ramsey recipe for stuffed chicken leg.

The stuffing in this case is sausage meat and pistachio nuts (who knew that pistachio nuts grow on trees?):

I’ve boned two chicken legs (bloody difficult actually) and stuffed them:

The whole lot is wrapped first in bacon rashers and then tightly in several layers of tin foil:

I poached these for 30 minutes in boiling, salted water (the salt makes the aluminium turn dark, apparently this is safe), and now they are sitting in the fridge waiting for my guest to arrive. This would be a good meal to make for large numbers because it can be effectively prepared in advance and stored in the fridge for final finishing off.

Come back later to see me finish it!
Update:
After the fridge the whole thing is cooked and firmed up. I’m now drying off the excess water and fat:

Then we cook the bacon:

Slice and serve:

I had to rescue the gravy. I added too much vinegar while deglazing, so I covered up my mistake with a bit of soured double cream and redcurrant jelly.

This entry was posted on Tuesday, July 25th, 2006 at 7:35 pm and is filed under photos, food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.