So I tried this dish last night, some thoughts and observations:-Definitely watch the salt, keep it to a minimum at each step, and you might want to hold the salt at the point when you sear the bacon. -For the sausage meat, I simply used ground pork, about 3oz of meat per chicken leg, added a dash of salt, pepper, sage, and paprika. Then added the pistachio, thyme, and parsley.-When you set the bacon, if you look closely at the video, GR has trimmed the two end pieces of bacon so they don’t double wrap the ends. Be sure you do that as well. I actually folded one side of the bacon, then brought the other side over, then pulled back the foil to see the bacon set properly, then did a strong, tight wrap. I was doing two of these, so 1 of them I actually double wrapped in foil to be sure water didn’t leak in. (there will be liquid in the foil after cooling, the juices from the chicken and some of the rendered bacon).-As I said, I did two of these, so I had extra bacon fat in the pan after searing, reserve the excess as you can use it to help build some body in the sauce. I really didn’t feel there was so much fond in the pan. I actually used a small amount of fine corn starch to start the sauce, then added bacon fat and Marsala wine. Also, important, chicken STOCK, not BROTH, there is a difference..
I was wondering why we'd be putting salt on bacon after it had already absorbed the salt from the tin foil. Bacon is already packed with sodium so it makes sense to minimize that for the blood pressures sake lol
This is a pretty cool recipe - not that all of his podcasts aren't cool - but to do something like this with just a boring old chicken leg is really awesome.
Boned chicken thigh For the stuffing: Minced meat , pistachio , thyme , parsley Bacon ( optional if you wrap your chicken tight enough , you wont be needing any ) For the sauce : shallots , sherry vinegar , Marsala wine
I poached the chicken for 30 minutes instead of 25 to ensure the sausage would be cooked at least 80%. i than baked the chicken in the oven for 6 minutes at 400 to really crisp the bacon. also used mirin instead of sherry vinegar, and sauteed mushrooms, onions and garlic with cream for the sauce. it was yummy :-)
@Carotokaya In British English, sausage = sausage links. So either skin some British sausage links, or grind up some belly pork finely with some sage and parsley and lots of salt and pepper.
hi,something i wanna ask here.he kept seasonging d bacon with salt n pepper,isnt d bacon already taste salty??same goes to d sausage meat.any advice??thx
The cooking-chilling times are depending on the size of the roll. Mine were like double the size of the ones in the video. I had to poach them for at least 40 mins and when it came to chilling, they were still hot after 30 mins in the fridge. I had to put them in the freezer for 20 mins and they were still warm. Also there is no way to make such a fine roll just with tin foil (at least if you are an amateur). I think it is better to use some kind of heat resistant plastic wrap. I also finished them in the oven (20 mins) as the bacon was falling apart when I was turning the roll in the pan.
***** it's very common for chefs to use plastic wrap when cooking things like poached salmon, really good kitchen grade plastic wrap is certified to not bleed chemicals out when heated to high temps (as long as it's not melting the plastic).
Is that pan a De Buyer let alone carbon steel? If so, is he able to get away with using acidic sherry vinegar and marsala wine because its a "30 second sauce" or is because he has the pan well seasoned?
I poached mine for 50 minutes, it was cooked and juicy. it was a hit. tried for 25 minutes before and it was raw and soggy. when you remove from water tip on its side and let the water run out back in the pot
It sounds like you perfected the cooking time on this recipe. I hope your first try wasn't with guests sitting at the table. It sounds to me like this would be just as good cooked in the oven unwrapped. Or if you are camping and only have a pot and frying pan, OK.
Vince Amato The beauty about this recipe is that you can poach the chicken ahead of time, leave it at room temperature, and then warm it through while cooking the bacon in the pan. I saw this episode of the F-Word and the brigade cooked them ahead of time. The garnishes (side dishes) are what were cooked to order.
Higher temperature in the pan. You want to blast the moisture out of the bacon, otherwise it hangs about and sorta steams the meat, leaving you with soggy bacon. Same deal when just frying bacon. More heat.
you can get rid of the skin or leave out the bacon , the point of using bacon is more for the look than for them to hold together since the gelatine in the chickens skin will be release either way if you poach them ~> they should hold together with or without the bacon , sry for the late reply , but thats just the way i've been cooking this dish whenever im not in the mood for bacon :D
+ChauNyan There are high carb veggies that are bad for you if overweight aswell, Such as Potatoes (Almost only carbs) Or Carrot. Corn is also VERY high on natural sugars (There is a reason you can make Corn Syrup)
I've made this with pork sausage and turkey sausage (on request). IMO, you can use most any sausage you want, but I think standard pork sausage would be best. Anything leaner might not be as tender, and anything fattier might have a greasier texture. That said, experiment with it. It's not a very expensive dish to make. :-)
I made these once. They’re huge. He doesn’t mention it, but 1 of these would probably serve 2. Also, he really ought to specify what kind of sausage. Last I checked there were a number of varieties.
i just did that today and it was really good my family loved it but it was way harder to do than i thought. i did it exactly like the video but i used Porto instead of Marsala
you dont really have to chill them before , just unwrap and let them rest for about 5mins, i've done this many time , the secret is the bacon , if you use ham or something else that doesnt have the skin part of the bacon , they will fall apart no matter what , why bacon? cause those skin melt away and stick together when you poach them , if you dont have bacon or the taste , just wrap them without the bacon , the skin of the chicken would do the job too , just make sure they're tightly wrapped
+mike villa Yeah, it's ground fatty pork (belly is good). Sausage doesn't need a lot of spice - some salt and pepper with a bit of sage will do. If you're making it yourself, you might want to fry a bit of the mix first to see how it tastes - it usually needs more salt than you think :-)
Really, it all begins with a base of Marsala wine. From there, it depends on what the dish calls for. Like, if I'm doing a basic Chicken/Veal/Pork Marsala, I'd dredge the meat, cook it in the skillet, then deglaze the pan with a little Marsala and add mushrooms. Cook the mushrooms down a bit, then add some more Marsala, some rosemary, and reduce to make it into a denser sauce that goes well with the meat.
Is 25 minutes of poaching and a couple of minutes on the pan really enough to cook the chicken leg AND the stuffing thoroughly? As bobsyashufflinguncle pointed out, the poaching gives the chicken a soggy texture, even in the video it looks watery inside.
idk man, a man with 15+ Michelin stars, world renound chef with shows and restaurants, i'd really believe he wouldn't give you a recipe to cook for soggy watery chicken thats under cooked... but hey thats my opinion id eat what i just saw
decadence18 First of all the man currently doesn't have 15+ Michelin, he's lost a bunch of them recently. Second, even his own restaurants have consistency problems, such as the now-closed Claridge's.
Chuck Norris Well, not really. Even though I'm no cook, I'm a chemical engineering student, so I do know a thing or two about thermodynamics. Again, if Ramsay's so flawless, how on Earth has he had so many inconsistency issues with his restaurants?
Alex Howard Whatever you like, honey. Sausagemeat is just any ground pork with seasoning. The usual seasoning mix for British breakfast sausages is salt, black pepper and parsley, with a bit of mace and/or sage. You could totally do it with pork mince - if you work it a bit with your fingers it will get sticky like sausage meat. Just remember that you'll need a bit more salt than you think, and to go easy on the sage if you're using it.
The chicken skin? I haven't tried this recipe, but I always have the same problem with chicken. What I usually do, is season the chicken skin, then sear it in a really hot pan until it gets crispy, while not cooking the rest of the meat. That's just my solution though, might lead to overcooking later... but works well enough for me.
I want to make this today but do you really have to add that much salt? I see salt in the stuffing, salt on the tinfoil, salt on the chicken leg, and on top of that the bacon is already salty.
yesterday, I tried to cook it. And what I want to say today its a 100% cool recipe, cuz I cooked it for the first time and result is amazing and delicious. Thank You Mr. Ramsay :-) but too much salt(my fail :-) )
I wonder if Ramsay has a whole sound library of just him saying ingredients.
imagine him waking up his kids for school! off the bed--breakfast-bus-done!!
Lol i would so buy that
NurseJuicy McFatt same
Jeremy Le not going to lie, I would pay for that
This comment section is 7 yrs old 👴👴🏻
So I tried this dish last night, some thoughts and observations:-Definitely watch the salt, keep it to a minimum at each step, and you might want to hold the salt at the point when you sear the bacon.
-For the sausage meat, I simply used ground pork, about 3oz of meat per chicken leg, added a dash of salt, pepper, sage, and paprika. Then added the pistachio, thyme, and parsley.-When you set the bacon, if you look closely at the video, GR has trimmed the two end pieces of bacon so they don’t double wrap the ends. Be sure you do that as well. I actually folded one side of the bacon, then brought the other side over, then pulled back the foil to see the bacon set properly, then did a strong, tight wrap. I was doing two of these, so 1 of them I actually double wrapped in foil to be sure water didn’t leak in. (there will be liquid in the foil after cooling, the juices from the chicken and some of the rendered bacon).-As I said, I did two of these, so I had extra bacon fat in the pan after searing, reserve the excess as you can use it to help build some body in the sauce. I really didn’t feel there was so much fond in the pan. I actually used a small amount of fine corn starch to start the sauce, then added bacon fat and Marsala wine. Also, important, chicken STOCK, not BROTH, there is a difference..
I was wondering why we'd be putting salt on bacon after it had already absorbed the salt from the tin foil. Bacon is already packed with sodium so it makes sense to minimize that for the blood pressures sake lol
Why refrigerate?
@@jeffreyloskoskill4901 takes the heat down a little and helps the bacon set to the chicken, instead of it all falling apart.
Knorr would work?
0:37 "Get your leg, and fold it over"
tin foil, season
DATBOILITT 😂😂😂I know right I was laughing soooo hard
chill
30 minutes
DATBOILITT grow up child
tin foil, season
Stuffed chicken leg with Marsala sauce...done!
Make the audience hungry as hell... done!
***** You forgot to slap your palm with the back of your other hand
djpheeze And bounce around while you talk. lol
IKR... he doesn't just torture people in the kitchen, now he found a method to torture viewers. My tummy is gruling .
This is a pretty cool recipe - not that all of his podcasts aren't cool - but to do something like this with just a boring old chicken leg is really awesome.
Tinfoil, season, olive oil - DONE
I tried this recipe delish I love Gordon Ramsay I love the way he teach his techniques of cooking.
Tin foil. Season. I died of laughing lol
Boned chicken thigh
For the stuffing: Minced meat , pistachio , thyme , parsley
Bacon ( optional if you wrap your chicken tight enough , you wont be needing any )
For the sauce : shallots , sherry vinegar , Marsala wine
Nuts give a nutty flavor? No shit.
ahahahahahahaha ..
Chicken, bacon, sausagemeat, pistachios... sounds like heaven to me.
I poached the chicken for 30 minutes instead of 25 to ensure the sausage would be cooked at least 80%. i than baked the chicken in the oven for 6 minutes at 400 to really crisp the bacon. also used mirin instead of sherry vinegar, and sauteed mushrooms, onions and garlic with cream for the sauce. it was yummy :-)
and that is why you do not have your own cooking show...
Surely the chicken was dry no?
I think the sausage would’ve kept it most and besides, it’s a chicken leg not breast
I'm definitely going to try this!
cooked this and it was amazing!
you need to invite me next tiiime :p it really looks AMAZIIING
@Carotokaya In British English, sausage = sausage links. So either skin some British sausage links, or grind up some belly pork finely with some sage and parsley and lots of salt and pepper.
hi,something i wanna ask here.he kept seasonging d bacon with salt n pepper,isnt d bacon already taste salty??same goes to d sausage meat.any advice??thx
This is F awesome :-) Really like the way of simple cooking..Nothing complicated
This is a brilliant idea. I'm definately going to make it. Here's hoping it turns out!
Dude that's awesome
Very creative
The cooking-chilling times are depending on the size of the roll. Mine were like double the size of the ones in the video. I had to poach them for at least 40 mins and when it came to chilling, they were still hot after 30 mins in the fridge. I had to put them in the freezer for 20 mins and they were still warm. Also there is no way to make such a fine roll just with tin foil (at least if you are an amateur). I think it is better to use some kind of heat resistant plastic wrap. I also finished them in the oven (20 mins) as the bacon was falling apart when I was turning the roll in the pan.
*****
it's very common for chefs to use plastic wrap when cooking things like poached salmon, really good kitchen grade plastic wrap is certified to not bleed chemicals out when heated to high temps (as long as it's not melting the plastic).
Is that pan a De Buyer let alone carbon steel? If so, is he able to get away with using acidic sherry vinegar and marsala wine because its a "30 second sauce" or is because he has the pan well seasoned?
0:42 I’M DONE KKKKKKKKK
I poached mine for 50 minutes, it was cooked and juicy. it was a hit. tried for 25 minutes before and it was raw and soggy. when you remove from water tip on its side and let the water run out back in the pot
It sounds like you perfected the cooking time on this recipe. I hope your first try wasn't with guests sitting at the table. It sounds to me like this would be just as good cooked in the oven unwrapped. Or if you are camping and only have a pot and frying pan, OK.
Vince Amato The beauty about this recipe is that you can poach the chicken ahead of time, leave it at room temperature, and then warm it through while cooking the bacon in the pan. I saw this episode of the F-Word and the brigade cooked them ahead of time. The garnishes (side dishes) are what were cooked to order.
well, mine came out nice and juicy
Higher temperature in the pan. You want to blast the moisture out of the bacon, otherwise it hangs about and sorta steams the meat, leaving you with soggy bacon. Same deal when just frying bacon. More heat.
... use dry cure ...
Any recommendation on the carb to accompany?
also have my doubts about it being hot in the center after chilling it down and reheating only to crisp the bacon. Did anybody do that at home?
can you please zoom the camera in a bit more, i can't see individual molecules in ingredients?
you can get rid of the skin or leave out the bacon , the point of using bacon is more for the look than for them to hold together since the gelatine in the chickens skin will be release either way if you poach them ~> they should hold together with or without the bacon , sry for the late reply , but thats just the way i've been cooking this dish whenever im not in the mood for bacon :D
I've got to stop watching these videos while I'm hungry.
A vegan's nightmare
***** Unless you weigh 400 pounds or more.
+ChauNyan There are high carb veggies that are bad for you if overweight aswell, Such as Potatoes (Almost only carbs) Or Carrot. Corn is also VERY high on natural sugars (There is a reason you can make Corn Syrup)
this man is my hero
Please check out my stuffed chicken thigh recipe. 😊👍🍴
and it becomes more united,,,not falling apart
That was awesome!
Did Gordon just wake up when he was dubbing this video? He sounds sleepy 😆
Ramsay makes it look so easy. How do I bone out a chicken leg?
Plenty videos out there.
I will make this for thanksgiving!
Please, what kind of sausage stuffing would you use?
I've made this with pork sausage and turkey sausage (on request). IMO, you can use most any sausage you want, but I think standard pork sausage would be best. Anything leaner might not be as tender, and anything fattier might have a greasier texture. That said, experiment with it. It's not a very expensive dish to make. :-)
how do you get the bone down chicken leg and thigh cause i want to cook this one day
what is the first ingredient of the stuffing?
"Salt, pepper, stuff"
-Thought he meant to put actualy "stuff" in it, lol
Wines are a little expensive in my place. is there a substitute for the marsala sauce?
go on amazon and look up Marsala cooking wine. theres great options.
Sherry vinegar, Marsala wine, and stock, all being reduced in 30 seconds?
I made these once. They’re huge. He doesn’t mention it, but 1 of these would probably serve 2. Also, he really ought to specify what kind of sausage. Last I checked there were a number of varieties.
I would say yes. Just butterfly it (cut it in the middle but not all the way through so you can open it like a book).
please let me know from which meat he used for stuffing
i just did that today and it was really good my family loved it but it was way harder to do than i thought. i did it exactly like the video but i used Porto instead of Marsala
You are the best of the best I wanna be a good chef like you one day !
Did you do it?
looks really nice isn't it going to be cold has anyone tried this without chilling does it just fall apart ?
you dont really have to chill them before , just unwrap and let them rest for about 5mins, i've done this many time , the secret is the bacon , if you use ham or something else that doesnt have the skin part of the bacon , they will fall apart no matter what , why bacon? cause those skin melt away and stick together when you poach them , if you dont have bacon or the taste , just wrap them without the bacon , the skin of the chicken would do the job too , just make sure they're tightly wrapped
How long should this poach for?
This was reealy good!
how did the inside cook????
Is the sausage meat just regular pork grounded or possibly seasoned with those sausage spices
+mike villa Yeah, it's ground fatty pork (belly is good). Sausage doesn't need a lot of spice - some salt and pepper with a bit of sage will do. If you're making it yourself, you might want to fry a bit of the mix first to see how it tastes - it usually needs more salt than you think :-)
Ramsay Gordon : he makes you hungry while you're eating in front of his videos...
My blood pressure jumped 30 just watching this.
but it should be sausage with a "row" meat or not?
Yes.
Stuffed Chicken legs are awsome. That's taste good.
what is considered the ingredients for marsala sauce?
Really, it all begins with a base of Marsala wine. From there, it depends on what the dish calls for.
Like, if I'm doing a basic Chicken/Veal/Pork Marsala, I'd dredge the meat, cook it in the skillet, then deglaze the pan with a little Marsala and add mushrooms.
Cook the mushrooms down a bit, then add some more Marsala, some rosemary, and reduce to make it into a denser sauce that goes well with the meat.
Is it hot going to the fridge???
u cant fade out before the strong "DONE" has been said.
You simply cannot ...
whats the music?
Darude - Sandst ah nevermind
oh ty! but actualy i want to know the one at 0:35
+Ngoc Linh Nguyen Kim you don't read youtube comments a lot don't you ?
ya
In case you're still wondering, the song is F Word by Babybird.
What's the stuffing? Sausage meat? I can't quite understand it! :(
Is 25 minutes of poaching and a couple of minutes on the pan really enough to cook the chicken leg AND the stuffing thoroughly? As bobsyashufflinguncle pointed out, the poaching gives the chicken a soggy texture, even in the video it looks watery inside.
idk man, a man with 15+ Michelin stars, world renound chef with shows and restaurants, i'd really believe he wouldn't give you a recipe to cook for soggy watery chicken thats under cooked... but hey thats my opinion id eat what i just saw
decadence18 First of all the man currently doesn't have 15+ Michelin, he's lost a bunch of them recently. Second, even his own restaurants have consistency problems, such as the now-closed Claridge's.
None. I bet you have a ton of them.
Chuck Norris Well, not really. Even though I'm no cook, I'm a chemical engineering student, so I do know a thing or two about thermodynamics. Again, if Ramsay's so flawless, how on Earth has he had so many inconsistency issues with his restaurants?
It's still his responsibility, whether he's the one doing the cooking or not.
Made this for dinner and omg it was amazing! left out the sauce though
Pan sauces can be tricky - but try it!
what type of sausage is used ?
Alex Howard Whatever you like, honey. Sausagemeat is just any ground pork with seasoning. The usual seasoning mix for British breakfast sausages is salt, black pepper and parsley, with a bit of mace and/or sage. You could totally do it with pork mince - if you work it a bit with your fingers it will get sticky like sausage meat. Just remember that you'll need a bit more salt than you think, and to go easy on the sage if you're using it.
The chicken skin?
I haven't tried this recipe, but I always have the same problem with chicken. What I usually do, is season the chicken skin, then sear it in a really hot pan until it gets crispy, while not cooking the rest of the meat. That's just my solution though, might lead to overcooking later... but works well enough for me.
season. done
Gordon looks so different wearing a shirt compared to his chef jacket or t shirts.
I want to make this today but do you really have to add that much salt? I see salt in the stuffing, salt on the tinfoil, salt on the chicken leg, and on top of that the bacon is already salty.
Yes..
Gordon Ramsay is my Hero!!! :D
I made this today and it was delicous but i had the problem, that the skin was not crisp but just wabbly and disgusting. Any tipps?
servatius How long did you poach it for? 25 minutes may be too less.
His 'Done' was softer this time!!
delicious,im geeting hungry
He even seasoned a tinfoil omg
The chicken cooks when it is poached for 25 minutes. I am making this recipe now.
It's like inception but with meats
He can definitely cook :D
soooooo amazing...!!!!!! good cheff, i love he cooking so perfect and fast.. :-)
Log of meat:
"Looks Sophisticated"
wow! I have seen a million recipes on TH-cam! this is he best!
what stock?
chicken I presume. He is making chicken isn't he?
@ghidfg It was poached, 25 mins as stated.
Sounds easy enough.
what about the chicken skin? doesnt it get soggy by poaching it?
Mind blown
Next, kids.. Seasoned
can some one list the ingredients please? thank you
No you're welcome
yup
I searched gordon ramsay bacon lol
Title of video should be bacon wrapped chicken leg in marsala sauce as bacon will have a significant flavour in this dish
yesterday, I tried to cook it. And what I want to say today its a 100% cool recipe, cuz I cooked it for the first time and result is amazing and delicious. Thank You Mr. Ramsay :-) but too much salt(my fail :-) )
bacon is naturally salty he add like salt 2 times to the bacon
my question is how chewy is the skin. It doesn't get brown being under the bacon. Gotta be a little weird not crispy right?
I thought that, but the skin does get sort of crispy if you brown the bacon well.
im guessing the fat from the bacon rendering would crisp up the bacon
gordon's take on epic meal time.
Gordon Ramsay DA GOD
genius
pistachios: Gordon Ramsay does it his way, with pork