Szechuan peppercorn smoked chicken
Kenji, technique-wise, is this a stuffing-less galantine without the legs? I'd like to make this but am trying to figure out a way to incorporate the legs, as I only have access to whole birds. Also for the initial skin removal, is it necessary to remove the skin in totality to begin or can I go with the slit down the back, traditional method of deboning? Thanks
That is a thing of beauty for sure. I love how chefs are respecting the meat but still elevating it.
Only bacon is acceptable, with cheese, lettuce, tomato, onion, pickle. And if it's really good beef (dry-aged) then only onion.
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