Stuffed chicken legs from the Big Green Egg

Ingredients

• 200 g pork caul fat (crépine netting)
• 2 shallots
• 2 cloves of garlic
• 200 g mixed wild mushrooms
• 2 tbsp of butter
• ½ tsp curry powder
• 4 chicken legs
• 4 chicken thigh fillets
• 2 tbsp unsalted pistachio nuts
• 100 ml water
• 30 g dried porcini mushrooms
• 1 shallot
• 1 tbsp olive oil
• 50 ml soy sauce
• 100 ml whipping cream
• 30g butter