Hello, I tried this recipe because I liked the way the chicken leg was cut before cooking. Cooking with a weight did make a beautiful, crispy skin, however during the minutes the chicken was resting and the pan sauce is completed, the skin is still beautiful but no longer has the same crisp. Also, I added the salt, garlic and rosemary to "marinate" the uncooked chicken for an even longer time than you did (because I could not imagine it would matter), and as I imagined the cooked chicken had no taste of the garlic and rosemary. The vegetables in the sauce were delicious, but the chicken tasted like a plain, pan-fried chicken leg. It was pretty but I would not serve this for a holiday meal.
I just made this recipe for Christmas for my family. It's delicious! I forgot to add consomme and butter though 😅 but it's still great. Thank you and happy holidays!
I searched for your chicken thigh video a few days or weeks ago.. clickrd on this channel and remembered it, searched for it again even with your name but couldn‘t find it then I clicked on your videos and there it was lol
If you fork and tenderize the chicken. You can skip hrs of marinating time. As all the flavor will be trapped in the meat a lot quicker. As well as during the actual cooking process.