Yorkshire Chicken Leg stuffed with Bacon and Prune Recipe - Great British Chefs

Ingredients

• 2kg chicken wings
• 2kg chicken carcass
• 1 pig's trotter
• 1 carrot
• 3 celery sticks
• 2 white onions
• 10g of fresh thyme
• 2 bay leaves
• 1l white wine
• 50g of cold-pressed rapeseed oil
• 2 large white onions, finely diced
• 15g of garlic cloves, crushed
• 5g of fine salt
• 80g of pitted prunes, rough brunoise
• 50ml of bourbon whiskey
• 300g of smoked bacon, minced
• 200g of sausage meat
• 5g of thyme, picked and chopped
• 6 apples, something fairly sharp like an Evita or Russet
• 3g of fennel seeds
• 2g of coriander seeds
• 110g of caster sugar
• 150g of cider vinegar
• 8g of chicken bouillon
• 6 chicken legs
• 4 spring onions, finely chopped
• 20g of chervil, finely chopped