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

Name: 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

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This is recipe, combines fairly advanced techniques – you need to debone a chicken leg – with simple, comforting ingredients, like prunes, bacon and sausage. It's an elegant crowd-pleaser, and a...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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