Posted on May 2, 2008 at 4:03pm
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Got my practical done for my culinary arts degree... It is a chicken leg quarter completely de-bone except for the last piece of the leg bone then stuffed with bacon, Italian mushrooms, Asiago cheese, spices and herbs. Then, slowly poached in a Burgundy wine stock "Coq Au Vin" style with mushrooms and all sorts of aromatic veggies and fresh herbs. I marinated a large Portobello mushroom in olive oil, spices with Saffron as well to infuse the oil…
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