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In this video we learn how to French bone a chicken drumstick to take the presentation of this cheaper meat cut up a notch. It not only makes it look more appealing, but it's also so much nice to eat - no wonder it is sometimes known as a chicken lollipop!
Often if you're using a cheaper cut of meat - putting a little more effort into the preparation is all that's needed to take it to the next level.
As always on this channel, we'll plate up our chicken lollipops so you can see what they look like both French boned and as they are without any additional preparation. I'm sure you'll see what a difference a little effort can make and feel inspired to give it a go.
===== TABLE OF CONTENTS =====
00:00 - Introduction
00:36 - French boning chicken drumsticks
01:56 - Making the marinade
02:15 - Cooking the drumsticks
02:56 - Plating the drumsticks all together
03:28 - Plating the individual portions of drumsticks
06:12 - Ending
===== RECIPE =====
= Chicken Marinade =
- 2 tablespoons butter
- 2 tablespoons Dijon mustard
- 1 teaspoon soy sauce
- 1 clove of garlic, crushed
- 2 tablespoons honey
- Salt
= Turned Carrots =
- 2 carrots, cut into equal lengths
- 20g (1 oz) butter
- 20g (1 oz) sugar
- Salt
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