French Chicken:
Golden Broth:
~De-bone one whole chicken leg.
~Blanch the bones in hot water for 2 minutes and drain the liquid.
~Now add 1 carrot, 1/2 ginger, and whole red onion with cloves to the bones and add boiling water. (600ml)
~Add one chicken bouillon cube.
~Slowly Simmer in medium heat and reduce the stock to half. During the process skim the stock to make it clear.
Chicken Leg:
~Neatly pack the chicken with pepper and zucchini slices using butcher’s twine.
~In a well-seasoned castiron skillet gently place the chicken facing skin side down, so that the skin gets crispy.
~Add butter and whole garlic, and bathe the chicken for a minute.
~Toss the vegetables and stir them for 2 mins then add the golden broth.
~Add 2 tbsp of pasta sauce for umami and season the broth (300ml)
~Place it in a preheated oven at 200 C for 35 mins.
~Seperate the golden broth and reduce it further… until it’s thick for corn starch slurry.
~Meanwhile roast the cast oven contents for high for 5 mins.
~Plz Serve it Hot and pour the thick golden broth just before tasting the dish
~Cheers!
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