SPOONFUL - Stuffed Chicken Leg in Tomato Sauce
I've always been amazed by stuffed poultry. Isn't it awesome when you see a chicken or turkey that looks so whole but has filling and whatnot inside when you carve it?So for today's recipe, I tried my hand at deboning chicken.
For those who haven't tried it, deboning chicken is easier than most people say. The secret is finding the ligaments that connects the joints and knowing what bone to pull out. Personally, I find deboning chicken much easier than deboning fish (fish is more delicate and requires sensitive handling). Though for this recipe, I only deboned a chicken leg quarter. I was home alone and it was pointless to cook a whole chicken when there was only me who would eat it. Anyway, here is the recipe for the dish:
Ingredients:
1 chicken leg quarter
1 egg
1 carrot,
1 onion
1 celery
2 tomatoes
250g tomato sauce
chicken stock
salt and pepper, to taste
procedure:
1. Chop the bottom half of the carrot; half of it in small dice for mirepoix and half of it brunoise for the filling
2. Chop half of the onion, half of it in small dice for mirepoix and the other half minced for the filling
3. Chop the celery small dice for mirepoix. Chop tomatoes in small dice for the sauce.
4. Boil the egg into a hard boil. Chop into small dice.
5. Debone the leg quarter. Remove the carcass part. Remove the thigh bone.remove the medallion and trim the fat and loose meat. Set aside in the chiller. Chop the medallion and loose meat into very small pieces or until almost a grind.
6. Heat oil in a pan, saute the onion, and carrots for the filling. Add the chopped chicken meat and saute until cooked. Drain the oil.
7. Mix the sauteed chicken meat with the chopped egg. Season with salt and pepper.
8. Prepare the deboned chicken leg. Stuff the filling on the thigh part of the deboned chicken. Using a kitchen needle and twine, sew the chicken close. Use the flaps of the chicken skin as seal.
9. In a saute pan, heat butter and a little oil, brown the chicken on both sides. Set aside.
10. Using the same pan, saute the mirepoix. Add tomatoes and saute. Add tomato sauce and place the chicken back in the pan.
11. Add enough chicken stock to cover at least half of the chicken. Cover and let the sauce simmer until thick and the chicken cooked through.
12. Serve the chicken with plain rice and glazed carrots.
Be careful not to cook the chicken too long though. You don't want to the meat to be dried up. Also, if you don't have a kitchen needle and twine, you can use tooth picks to seal the chicken. Just remember to take them out after cooking.
Happy cooking!
Be social! Share your thoughts below or on twitter @iamthebluedevil
For those who haven't tried it, deboning chicken is easier than most people say. The secret is finding the ligaments that connects the joints and knowing what bone to pull out. Personally, I find deboning chicken much easier than deboning fish (fish is more delicate and requires sensitive handling). Though for this recipe, I only deboned a chicken leg quarter. I was home alone and it was pointless to cook a whole chicken when there was only me who would eat it. Anyway, here is the recipe for the dish:
Ingredients:
1 chicken leg quarter
1 egg
1 carrot,
1 onion
1 celery
2 tomatoes
250g tomato sauce
chicken stock
salt and pepper, to taste
procedure:
1. Chop the bottom half of the carrot; half of it in small dice for mirepoix and half of it brunoise for the filling
2. Chop half of the onion, half of it in small dice for mirepoix and the other half minced for the filling
3. Chop the celery small dice for mirepoix. Chop tomatoes in small dice for the sauce.
4. Boil the egg into a hard boil. Chop into small dice.
5. Debone the leg quarter. Remove the carcass part. Remove the thigh bone.remove the medallion and trim the fat and loose meat. Set aside in the chiller. Chop the medallion and loose meat into very small pieces or until almost a grind.
6. Heat oil in a pan, saute the onion, and carrots for the filling. Add the chopped chicken meat and saute until cooked. Drain the oil.
7. Mix the sauteed chicken meat with the chopped egg. Season with salt and pepper.
8. Prepare the deboned chicken leg. Stuff the filling on the thigh part of the deboned chicken. Using a kitchen needle and twine, sew the chicken close. Use the flaps of the chicken skin as seal.
9. In a saute pan, heat butter and a little oil, brown the chicken on both sides. Set aside.
10. Using the same pan, saute the mirepoix. Add tomatoes and saute. Add tomato sauce and place the chicken back in the pan.
11. Add enough chicken stock to cover at least half of the chicken. Cover and let the sauce simmer until thick and the chicken cooked through.
12. Serve the chicken with plain rice and glazed carrots.
Be careful not to cook the chicken too long though. You don't want to the meat to be dried up. Also, if you don't have a kitchen needle and twine, you can use tooth picks to seal the chicken. Just remember to take them out after cooking.
Happy cooking!
Be social! Share your thoughts below or on twitter @iamthebluedevil
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