Chris' Kitchen

hey uhm sure. i personally love using the chicken legs. to me they have the most amazing flavor. also they are the juiciest. so as a chef you learn how to use every product multiple times. so here is how i do it. the dish i love the most is Chickenleg with crispy skin, romanesco, cardamom rice and a delicious currysauce. So homecooks most of the time cook only with salt and pepper, and use sauce from cans or just heat up cream or whatever and add flavor.

in my dish you use one bade for EVERYTHING (except the romanesco).

First thing you make: a chicken stock. it takes time but its worth it. here’s what you do:

take your chickenlegs and wash them under cold water, carefully dry them

put on a pot with cold water, add the chicken (heat not too hot)

take 3 carrots, 1/3 sellerie and 1 leek, wash everything and peel them, cut them into dices, not too small tho. they can be big. (carrots and sellerie are 2 out of the three ingredients what we call “mirepoix”)

add the carrots, sellerie and leek into the pot and slowly bring it to a boil. also add salt, thyme and one bay leaf. let it boil on mid-heat for an hour

take the chickenlegs out, strain the stock throu a sieve (you canserve the vegetables as a side or make a mash… whatever you like)

taste the chicken stock and if its seasoned well you take 1 part away for your curry sauce and (depending on how much rice you cook) take the amount of stock you need to boil the rice and add a little bit of cardamom, and add the rice as it starts boiling, stirr once, turn the heat off, put on the lid and leave it.

not for the chicken! we want the skin crispy, the chicken legs are almost cooked through (the good thing about boiling them, they dont get dry as fast) you have not 2 options. fry them off in a pan or get them nice and crispy in the oven (or both). i also love to add some spices to the chicken after boiling it. you can use asian mixed spices, curry, smoked paprika.. i use smoked paprika and a spices mix and i do them in the oven, high heat to get them crispy and colored.

romanesco, simple, just boil it in salt water untill they are cooked through

now the sauce. you have the most amazing chicken stock. so use it. first you take 1 small onion or sharlottes (idk how they are spelled in english sorry) and cut them in nice thing dices, sweat them in butter until they are transparent, no color. add a little bit of flour and make a roux, add the stock and some heavy cream, let it simmer 10 minutes until the flour taste is gone, take another pan and sweat some pineapple (i recommend canned tho!!!), apples and banana (whatever you like or not), add curry to the fruits and sweat them a little more and add some pineapple juice from the can and coconutmilk, after that add them into the sauce. pureeeverything and strain the sauce through a sieve, taste it and perfection your seasoning. and you are done!

now you see how much you can use one product for!

if there is anything you dont understand let me know and i will explain. i did link the words mirepoix and roux for explaination :)

Starter: Duck-Springroll with root vegetables and Orangejus

Main Course: roasted Gooseleg with an Apple-Rosehips-Sauce on a bed of Savoy and mashed Potatos

(awful presentation in the main course but I didn’t have much time, so...)

Starter: Matjes-Tartar-Crêperolls with a fresh Lamb’s Lettuce and a Honey-Dressing

Main Course: braised Lamb shank with Rosemaryjus, glased Carrots and creamy Polenta