One chicken, two meals: Chicken cushion and chicken royale
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A butcher's guide to chicken cushion
1. Use a stuffing of your choice to put inside a de-boned chicken leg and use any sauce to glaze the chicken - our butcher used a garlic and rosemary sauce.2. Wrap up the stuffed chicken leg with dry cured bacon.
3. Tie the stuffed chicken with elastic bands or string.
4. Wrap in foil and place in a pre-heated oven at 180 °C for 50 mins.
5. Remove from oven and turn oven up to 200 °C.
6. Season and return to oven for 8-10 mins with foil open.
A butcher's guide to chicken royale
Serves: 4-6 people
1. Stuff a double chicken breast with a stuffing of your choice and glaze with any sauce - our butcher used a garlic and
rosemary sauce.
2. Layer strips of dry cured bacon over the stuffed double chicken breast.
3. Secure with elastic bands or string.
4. Wrap in foil and place in a pre-heated oven at 180 °C for 75 mins.
5. Remove from oven and turn oven up to 200 °C.
6. Season and return to oven for 12-15 mins with foil open.
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Madalene, 6 days
Thank you for this very helpful video, great presentation and very clear. I will definitely make both dishes, great for Christmas!
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