HOW TO DEBONE CHICKEN LEGS RECIPES
CHICKEN JALFREZI RECIPE | ALLRECIPES
This is a Pakistani recipe that is a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.
Provided by deleteduser
Categories Pakistani Recipes
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
- Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
- Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.
Nutrition Facts : Calories 264.7 calories, CarbohydrateContent 6.7 g, CholesterolContent 79.4 mg, FatContent 16.9 g, FiberContent 2.1 g, ProteinContent 20.4 g, SaturatedFatContent 5.5 g, SodiumContent 754.5 mg, SugarContent 2.6 g
ASIAN CHICKEN LETTUCE WRAPS - SKINNYTASTE
These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.
Provided by Gina
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
- Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
- Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
- Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
- Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
- To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.
Nutrition Facts : ServingSize 1 lettuce wrap, Calories 102 kcal, CarbohydrateContent 9.5 g, ProteinContent 8.5 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 32 mg, SodiumContent 344 mg, FiberContent 1 g, SugarContent 4.5 g
More about "how to debone chicken legs recipes"
JAMIE'S EASY TURKEY | TURKEY CROWN RECIPE - JAMIE OLIVER
For many of us, Christmas dinner is all about the turkey. While a traditional roast is absolutely beautiful, this recipe is a fantastic opportunity to try something new. Get yourself a crown and ask your butcher to debone the legs – so you can simply stuff with my apricot & sausage stuffing, roll and cook both cuts to perfection in the same amount of time. This is a totally flexible, super-easy way to get the most out of your bird, no matter how many people you’re feeding.
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 301 calories per serving
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 301 calories per serving
- GET-AHEAD 1. You can do all this prep on Christmas Eve, ready for the big day. Check the main cavity for the bag of giblets, and if they’re in there, remove them and tip into a large roasting tray. The flavour they will add to your gravy will be incredible – trust me. 2. Peel and quarter the onions, and roughly chop the rest of the veg (there’s no need to peel them), adding everything to the tray as you go. Halve and add the clementines, then throw in the woody herbs and bay leaves. 3. Fill the neck cavity with half of the stuffing (don’t stuff it in too tightly), then pull the skin back over, and tuck it under the bird, then place the turkey on top of the vegetable trivet. 4. Lay your deboned turkey legs skin-side down on a board. Now, you're aiming to create a flat rectangular surface area for stuffing, but don't worry, it doesn't need to be perfect – just try to make it roughly the same thickness all over. Start by slicing away from you into the thickest part of the meat, then fold over and open it out flat, like a book. 5. Lay 16 x 30cm pieces of string on your chopping board in two sets of eight, making sure there is a 2cm gap in between each piece. Place the turkey legs skin-side down on top of the string, ensuring there are 8 pieces under each leg. Pack the remaining stuffing into the middle of each leg, filling in any pockets left by the bones, then wrap the meat back over and tie it tightly with the string using a double-knot. Transfer to a small roasting tray. Drizzle 1 tablespoon of olive oil over each of the legs and crown, and rub it into the meat, then cover both trays with tin foil and store in the fridge overnight. ON THE DAY 6. Take your turkey trays out of the fridge 1 hour before they are due to go in the oven. 7. Preheat the oven to 180ºC/350ºF/gas 4 and season the crown and legs with sea salt and black pepper. 8. As a guide, you want to cook a stuffed higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. If you have a 3kg crown and 2 stuffed turkey legs, like I have here, roast them for 1 hour 30 minutes, basting several times with the lovely juices in the tray. 9. To check the meat is cooked, the simplest way is to stick a knife into the thickest part of the thigh or breast – if the juices run clear, it’s done. If you’re worried, you could also use a meat thermometer. You need to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly’s turkeys, or 70ºC for a supermarket higher-welfare or standard bird. 10. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, and brush the legs with the maple syrup or honey. Cover with a double layer of tin foil and a clean tea towel, then leave to rest for up to 2 hours while you crack on with everything else. To see how you finish off your gravy, check out my Chestnut gravy recipe. CARVE 11. To carve the legs, cut off the string and slice, at an angle, through the juicy leg meat. For the crown, cut along the backbone with the length of your knife all the way down it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice. These nutritional values are based on 120g of cooked turkey, per person.
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JAMIE'S EASY TURKEY | TURKEY CROWN RECIPE - JAMIE OLIVER
For many of us, Christmas dinner is all about the turkey. While a traditional roast is absolutely beautiful, this recipe is a fantastic opportunity to try something new. Get yourself a crown and ask your butcher to debone the legs – so you can simply stuff with my apricot & sausage stuffing, roll and cook both cuts to perfection in the same amount of time. This is a totally flexible, super-easy way to get the most out of your bird, no matter how many people you’re feeding.
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 301 calories per serving
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 301 calories per serving
- GET-AHEAD 1. You can do all this prep on Christmas Eve, ready for the big day. Check the main cavity for the bag of giblets, and if they’re in there, remove them and tip into a large roasting tray. The flavour they will add to your gravy will be incredible – trust me. 2. Peel and quarter the onions, and roughly chop the rest of the veg (there’s no need to peel them), adding everything to the tray as you go. Halve and add the clementines, then throw in the woody herbs and bay leaves. 3. Fill the neck cavity with half of the stuffing (don’t stuff it in too tightly), then pull the skin back over, and tuck it under the bird, then place the turkey on top of the vegetable trivet. 4. Lay your deboned turkey legs skin-side down on a board. Now, you're aiming to create a flat rectangular surface area for stuffing, but don't worry, it doesn't need to be perfect – just try to make it roughly the same thickness all over. Start by slicing away from you into the thickest part of the meat, then fold over and open it out flat, like a book. 5. Lay 16 x 30cm pieces of string on your chopping board in two sets of eight, making sure there is a 2cm gap in between each piece. Place the turkey legs skin-side down on top of the string, ensuring there are 8 pieces under each leg. Pack the remaining stuffing into the middle of each leg, filling in any pockets left by the bones, then wrap the meat back over and tie it tightly with the string using a double-knot. Transfer to a small roasting tray. Drizzle 1 tablespoon of olive oil over each of the legs and crown, and rub it into the meat, then cover both trays with tin foil and store in the fridge overnight. ON THE DAY 6. Take your turkey trays out of the fridge 1 hour before they are due to go in the oven. 7. Preheat the oven to 180ºC/350ºF/gas 4 and season the crown and legs with sea salt and black pepper. 8. As a guide, you want to cook a stuffed higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. If you have a 3kg crown and 2 stuffed turkey legs, like I have here, roast them for 1 hour 30 minutes, basting several times with the lovely juices in the tray. 9. To check the meat is cooked, the simplest way is to stick a knife into the thickest part of the thigh or breast – if the juices run clear, it’s done. If you’re worried, you could also use a meat thermometer. You need to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly’s turkeys, or 70ºC for a supermarket higher-welfare or standard bird. 10. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, and brush the legs with the maple syrup or honey. Cover with a double layer of tin foil and a clean tea towel, then leave to rest for up to 2 hours while you crack on with everything else. To see how you finish off your gravy, check out my Chestnut gravy recipe. CARVE 11. To carve the legs, cut off the string and slice, at an angle, through the juicy leg meat. For the crown, cut along the backbone with the length of your knife all the way down it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice. These nutritional values are based on 120g of cooked turkey, per person.
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ROAST TURKEY | JAMIE OLIVER TURKEY RECIPES
From jamieoliver.com
Total Time 2 hours 25 minutes
Calories 249 calories per serving
Total Time 2 hours 25 minutes
Calories 249 calories per serving
- GET AHEAD 1. Check the main turkey cavity for the bag of giblets; if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me. 2. Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves. 3. Place your stuffing in the neck cavity, then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake separately in a dish. 4. Place the softened butter on a board and press down with your hands. Pick over 3 sprigs of thyme, finely zest ½ a clementine and season with sea salt and freshly ground black pepper, and scrunch all together to make your flavoured butter. 5. Halve the clementines and place in the main turkey cavity with the remaining thyme – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in. 6. Get your turkey and use a spatula to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side. 7. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper. 8. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. ON THE DAY 1. Take your turkey out of the fridge 1 hour before it’s due to go in the oven. 2. Preheat the oven to 180°C/350°F/gas 4. 3. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown. 4. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. 5. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter and leave to rest for up to 2 hours while you crack on. You can cover it with a double layer of tin foil and a clean tea towel to keep warm, if you like. 6. Skim away the fat from the turkey tray, save it in a jar, and leave to cool. When cold, transfer to the fridge for cooking with at a later date. CARVING THE TURKEY 1. Once the turkey has rested, it’s time to carve. There are two ways you can do this. - The first method is to remove the wings, slice the skin beside the legs, then pull out and chop the legs off. You can either slice or pull this brown meat – it’s so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go. - Alternatively, remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.
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SAMGYETANG (KOREAN GINSENG CHICKEN SOUP ... - MY KOREAN ...
May 13, 2019 · 1. Wash the chicken (including the cavity) thoroughly under running cold water. 2. Stuff the chicken cavity with sweet rice, ginseng, garlic cloves, jujube, gingko nuts, and chest nuts. Cross the chicken legs and tie them with a cotton tie. Alternatively, you can make a slit on one side of the chicken …
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Oct 08, 2020 · To grill pheasant, you want to take a brined pheasant and cut it into eighths, so that you have two wings, two breasts, two thighs, and two legs. Along with the brined pheasant, you …
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HOW TO DEBONE A CHICKEN EASILY: A STEP-BY-STEP GUIDE
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Sep 07, 2021 · I'm writing about the Costco chicken because, well, I'm biased toward them. They are cheap and easy to grab, and you can make a myriad of recipes with one. But you can obviously do this same trick with any other rotisserie chicken you like to buy. Like The #1 Best Rotisserie Chicken …
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26 CROCK POT CHICKEN THIGH RECIPES - THE SPRUCE EATS
Mar 20, 2020 · Chicken thighs maintain their excellent flavor and tenderness even when cooked for several hours in the slow cooker, while chicken breasts can become quite dry and tough. As with most slow cooker chicken recipes, there's usually no need to sear the chicken before you add it to the crock. However, browning the chicken…
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HAINANESE CHICKEN RICE | CHINESE RECIPES | SBS FOOD
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From sbs.com.au
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From dinnerthendessert.com
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