Le Gingembre Coriandre Parfumée des Pommes de Poulet!
Anytime that a chef can make chicken legs look like a gourmet meal, then that chef is doing something good! Chinese chefs like to pull the chicken leg meat over the knuckle joint, for a dramatic presentation for BBQ appetizers. The bone acts as a stick or skewer and the diner's hands remain clean, when eating that style of Chinese chicken leg.
For chicken apples, the leg meat is not pulled over the joint. The tendons are clipped and the meat is pressed down the bone, where it slides till it can be pressed no more. The meat that is slid down the bone causes the upper calf meat of the chicken leg to swell up and bulge. The result is an apple shaped piece of chicken leg meat at the joint end of the bone.
Poultry shears make easy work of clipping off the lower leg end of the bone. Poultry shears make it easy to clip the tendons too. The poultry shears in the picture above are my favorite style of shears. There is a bone clipping slot on the lower blade. The blades are thin, curved and they come to a point. This style of kitchen shear is good for doing finesse work! Good strong heavy duty poultry shears like these are available at commercial restaurant supply stores. Department store poultry shears are junk! The knife next to the shears in the picture is my Swiss Forschner butcher's 14" scimitar for cutting meats.
Chicken Apple Fabrication:
Poultry shears with a bone lopping notch are best for this. A bone saw or a razor sharp cleaver can be used to lop the bone too. The tendons can be cut with a paring knife, but shears are safer.
Lop the ankle joint off of 5 chicken legs.
Pull the skin off of the legs.
Trim the excess fat off.
Cut the ends of the tendons that attach to the lower bone.
Press and slide the meat down the bone as far as it will go, till a plump apple shape of meat is formed on the knee joint end of the bone.
Clip the exposed tendons off, so they are are not exposed.
Scrape the bone clean with the back of a paring knife.
Ginger Cilantro Chicken Apple Marinade:
Place 1 tablespoon of apple cider vinegar into a mixing bowl.
Add 1/2 tablespoon of sugar.
Add 2 teaspoons of minced ginger.
Add 4 tablespoons of finely chopped cilantro.
Add 1/4 cup of water.
Add 1/4 cup of dry sherry.
Add 1 tablespoon of vegetable oil.
Add sea salt and white pepper.
Add the 5 chicken apple drumsticks.
Toss the ingredients together.
Marinate for 2 hours in a refrigerator.
Ginger Cilantro Perfumed Chicken Apples:
Note: A portion of plain white long grain rice will need to be cooked, while the chicken apples are roasting.
Remove the chicken leg apples from the marinade and place them in a roasting pan.
Reserve the marinade.
Press the meat down the bone one last time to adjust the shape.
Place the chicken apples on the roasting pan, so the bone points upward vertically.
Roast the chicken legs in a 325 degree oven, till they are about three quarters fully cooked.
Remove the pan from the oven.
Pour the reserved marinade over the chicken apples.
Return the chicken apples to the oven.
Roast until the chicken apples become fully cooked. Do not overly brown the chicken apples or the flesh will dry out and become tough!
Place the chicken apples on a dish, and keep them warm on a stove top.
Add 1/2 cup of water to the roasting pan.
Gently scrape the fond (suc) that is stuck on the pan, to deglaze the roasting pan.
Pour the deglace jus from the roasting pan into a small sauce pot over medium heat. (Do not strain this jus! The cilantro and suc bits add character!
Whisk the jus as it simmers and reduces.
Reduce till only about 3 ounces of jus remains.
Remove the sauce pot from the heat.
Use a mold to place a portion of cooked plain white rice on the middle of a plate.
Evenly space the perfumed chicken apples around the rice on the plate. Try to point the bones in the same direction.
Spoon the ginger cilantro perfumed jus over the chicken apples and onto the plate.
Garnish the rice with a cilantro sprig.
Moist and juicy like apples! These plump chicken apples are a pleasure to eat. The apple fabrication increases the value of modestly priced chicken legs. The ginger cilantro flavor is a classic perfuming flavor for a jus. This is an elegant fun way to serve chicken legs and the flavor is very appealing! Yum! ... Shawna