I have always wanted to know how to bone out a chicken and voila! That is our Daring Cook's Challenge this month. I chose a duck rather than a chicken. I can see so many applications for this new skill.
Since I had no one else to feed I stuffed the legs only with a wild rice, shallot and dried apricot mixture. I saved the breasts for another recipe.
For the April Daring Cooks Challenge, Lisa from Parsley, Sage and Sweet has challenged us to debone a whole chicken, using this video by Jacques Pepin as our guide; then stuff it, tie it and roast it, to create a Chicken Ballotine.Jacques Pepin's video is so helpful. You can learn the entire process by watching him a few times.
I agree, there are so many applications for this technique. Nice job!
ReplyDeleteSarah, your Ballotine of duck leg looks amazing, so perfectly executed. I do agree with you, deboned birds have so many possibilities! I'm sure I will be doing it again and again. Can't wait to try deboning a duck!
ReplyDeleteTe ha quedado delicioso y lindo ....este rollo me encanta,hugs,hugs..
ReplyDeleteSarah, thanks so much for joining in on my challenge. You did such a beautiful job with those legs!
ReplyDeleteI almost made a stuffed chicken once but the idea of all that knife work was overwhelming. Now that I have a lovely boning knife and this video (that I bookmarked) I might give it a try! Thanks for the splendid work!
ReplyDeleteThe result looks so appetizing – I guess it was worth the effort. I don’t know if I would like to try to de-bone a chicken or duck, but I should would like to take a bite!
ReplyDeleteYou have certainly taught me a new culinary skill! Who says you can't teach an old dog new tricks! Great informative post and I just love that succulent duck Sarah! Great post!
ReplyDeleteHugs,
Roz