Here's a post from a friend that shows how to debone a chicken and how to make a duxelle stuffing. I thought some of you might enjoy it and some of Phil's other blogs.
http://localfoodheroes.co.uk/weblog/...try.php?id=628
My duxelle was with mushrooms, onion, spinach, garlic, smoked pork loin on one side and some spiced capocollo on the other. Mine doesn't seem to be as reduced as Phil's, but for a first time it was pretty tasty. After some researching I found that a duxelle is taken down to a paste consistency.
The next time it will be smoked!
De-boned chicken stuffed and ready for the oven;
and a quick sliced view.
Thanks for checkin my chicken
http://localfoodheroes.co.uk/weblog/...try.php?id=628
My duxelle was with mushrooms, onion, spinach, garlic, smoked pork loin on one side and some spiced capocollo on the other. Mine doesn't seem to be as reduced as Phil's, but for a first time it was pretty tasty. After some researching I found that a duxelle is taken down to a paste consistency.
The next time it will be smoked!
De-boned chicken stuffed and ready for the oven;
and a quick sliced view.
Thanks for checkin my chicken
