Stuffed chicken leg with Marsala sauce | The F Word

[@jeremyhle]

I wonder if Ramsay has a whole sound library of just him saying ingredients.

[@Its_Ninooo]

imagine him waking up his kids for school! off the bed--breakfast-bus-done!!

[@everaythang]

Lol i would so buy that

[@rubyohagon7499]

NurseJuicy McFatt same

[@UnclePhil1112]

Jeremy Le not going to lie, I would pay for that

[@erenyayger3840]

This comment section is 7 yrs old 👴👴🏻

[@heinz-haraldfrentzen1261]

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..

[@jaycarrillojc]

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

[@jeffreyloskoskill4901]

Why refrigerate?

[@andysmith3087]

@@jeffreyloskoskill4901 takes the heat down a little and helps the bacon set to the chicken, instead of it all falling apart.

[@erenyayger3840]

Knorr would work?

[@mrdzuan94]

0:37 "Get your leg, and fold it over"

[@givemesubssoicangetaplaybu5183]

"And the pistachios just give sort of...a nutty flavor" This man is a scientist

[@michalischristou482]

Deep thoughts... 🤣

[@datboilitt8495]

tin foil, season

[@iliketurtles8329]

DATBOILITT 😂😂😂I know right I was laughing soooo hard

[@supredogiton]

chill 30 minutes

[@DEC19775]

DATBOILITT grow up child

[@evanbazzini]

tin foil, season

[@timruski5436]

Stuffed chicken leg with Marsala sauce...done! Make the audience hungry as hell... done!

[@djpheeze]

***** You forgot to slap your palm with the back of your other hand

[@583Thatguy]

djpheeze And bounce around while you talk. lol

[@sharaxxvable]

IKR... he doesn't just torture people in the kitchen, now he found a method to torture viewers. My tummy is gruling .

[@azunyan9354]

Tin foil. Season. I died of laughing lol

[@walterlv01]

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.

[@Nullllus]

Nuts give a nutty flavor? No shit.

[@christianlaurence2638]

ahahahahahahaha ..

[@Darundable]

Tinfoil, season, olive oil - DONE

[@yolandarhodes890]

I tried this recipe delish I love Gordon Ramsay I love the way he teach his techniques of cooking.

[@romulus5976]

0:42 I’M DONE KKKKKKKKK

[@godivaontherocks]

Chicken, bacon, sausagemeat, pistachios... sounds like heaven to me.

[@pokeracegreg99]

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 :-)

[@dannyinaus]

and that is why you do not have your own cooking show...

[@azara6621]

Surely the chicken was dry no?

[@seanchou9049]

I think the sausage would’ve kept it most and besides, it’s a chicken leg not breast

[@randolfvelasco5589]

I'm definitely going to try this!

[@sanjibm1890]

This is F awesome :-) Really like the way of simple cooking..Nothing complicated

[@spacehead74]

"Salt, pepper, stuff" -Thought he meant to put actualy "stuff" in it, lol

[@JKP1908]

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

[@red_ashcroft]

cooked this and it was amazing!

[@Marce3503]

you need to invite me next tiiime :p it really looks AMAZIIING

[@JamieDarren]

this man is my hero

[@esprit15d]

That was awesome!

[@djpheeze]

@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.

[@christpunchers]

A vegan's nightmare

[@ChauNyan]

***** Unless you weigh 400 pounds or more.

[@MathiasWesterlund]

+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)

[@highradicals]

Dude that's awesome Very creative

[@adatshhc]

My blood pressure jumped 30 just watching this.

[@itsteddy6816]

Did Gordon just wake up when he was dubbing this video? He sounds sleepy 😆

[@30kendra]

This is a brilliant idea. I'm definately going to make it. Here's hoping it turns out!

[@HaydnFisher]

I've got to stop watching these videos while I'm hungry.

[@MsAverageFamdamily]

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

[@vinceamato1201]

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.

[@tdylan]

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.

[@MsAverageFamdamily]

well, mine came out nice and juicy

[@edm4r]

and it becomes more united,,,not falling apart

[@BklynWho]

I will make this for thanksgiving!

[@derenton89]

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).

[@LexRVF]

He even seasoned a tinfoil omg

[@JonO387]

Yes.

[@RealityIsTheNow]

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.

[@ApplyWithCaution]

... use dry cure ...

[@Kaito57]

Ramsay Gordon : he makes you hungry while you're eating in front of his videos...

[@JKP1908]

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

[@Turandot29]

Ramsay makes it look so easy. How do I bone out a chicken leg?

[@samshambles391]

Plenty videos out there.

[@spH3RiCal]

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.

[@VietyV]

***** 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).

[@garghot]

This was reealy good!

[@AlgerroMartinFReyes]

Stuffed Chicken legs are awsome. That's taste good.

[@mr_suits]

Yes..

[@tsarv7707]

The chicken cooks when it is poached for 25 minutes. I am making this recipe now.

[@devon896]

Gordon looks so different wearing a shirt compared to his chef jacket or t shirts.

[@hanahamani3042]

You are the best of the best I wanna be a good chef like you one day !

[@InvisibleHotdog]

Did you do it?

[@Th2342000]

I searched gordon ramsay bacon lol

[@JKP1908]

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

[@mysterious8me97]

...AND HERE I AM SLURPING INSTANT NOODLES!!!!

[@sheilacdannym]

Gordon Ramsay is my Hero!!! :D

[@mrmorganmusic]

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.

[@hermanlee9757]

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

[@rachelsantana5266]

pistachios: Gordon Ramsay does it his way, with pork

[@lotz-o-muzic1608]

Log of meat: "Looks Sophisticated"

[@SirZeu]

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

[@DamianoZerneri]

genius

[@pwnsauce8]

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?

[@helio2k]

u cant fade out before the strong "DONE" has been said. You simply cannot ...

[@cloudaraneta6309]

delicious,im geeting hungry

[@LexRVF]

Next, kids.. Seasoned

[@sasaivanovic2751]

can you please zoom the camera in a bit more, i can't see individual molecules in ingredients?

[@gregorywood6336]

Sounds easy enough.

[@gino118]

He can definitely cook :D

[@ethanlee4724]

His 'Done' was softer this time!!

[@andrewlee1336]

Any recommendation on the carb to accompany?

[@GroguSlayer69]

Bacon strips & Bacon strips & Bacon strips & Bacon strips!!! 0:50

[@pinkpulproz]

Please, what kind of sausage stuffing would you use?

[@boydreed4865]

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. :-)

[@James22862286]

season. done

[@samm1809]

I just searched 'Ramsay bacon'.

[@yram7687]

It's like inception but with meats

[@BruceZart020]

Mind blown

[@MasonPapenbrock-my4gl]

Sherry vinegar, Marsala wine, and stock, all being reduced in 30 seconds?

[@mousefrust]

One thing that Gordon is taking with him on his holiday is Olive Oil....

[@robertmayo7057]

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?

[@Split10uk]

I thought that, but the skin does get sort of crispy if you brown the bacon well.

[@gotdatPHDinTHC]

im guessing the fat from the bacon rendering would crisp up the bacon

[@spitfirez89]

like a Bouss!!

[@vengefulspirit99]

gordon's take on epic meal time.

[@candyman86]

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?

[@alistairdixon3955]

looks really nice isn't it going to be cold has anyone tried this without chilling does it just fall apart ?

[@itsgabi7640]

Gordon Ramsay DA GOD

[@gideonpaulalcaide]

Wines are a little expensive in my place. is there a substitute for the marsala sauce?

[@olliepopAMV]

go on amazon and look up Marsala cooking wine. theres great options.

[@brandonlasvegas]

wow! I have seen a million recipes on KZbin! this is he best!

[@YuutoHiroshige]

how do you get the bone down chicken leg and thigh cause i want to cook this one day

[@veena55555]

Title of video should be bacon wrapped chicken leg in marsala sauce as bacon will have a significant flavour in this dish

[@Julez125]

Made this for dinner and omg it was amazing! left out the sauce though

[@boydreed4865]

Pan sauces can be tricky - but try it!

[@devil484]

bread. bread. peanut butter. peanut butter sandwich. done.

[@ghidfg]

how did the inside cook????

[@JuhoPK]

I watch these videos when I don't want to puke when I'm drinking lots of beer.

[@Pyratheon]

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.

[@Paritan164]

Made this without the pistachios. Still delicious as hell.

[@J0N3SYB0Y]

How long should this poach for?

[@jennyblck]

soooooo amazing...!!!!!! good cheff, i love he cooking so perfect and fast.. :-)

[@bassamnoureddine2252]

what is the first ingredient of the stuffing?

[@klyxiss]

bookmark this video ... DONE!

[@MikeViLLaZ]

Is the sausage meat just regular pork grounded or possibly seasoned with those sausage spices

[@djpheeze]

+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 :-)

[@Nocturne22]

It's got a smidge of parsley - it's a HEALTHY dish, dontcha know? =D

[@4162395910]

i died.

[@kdg5636]

on the contrary. i will gobble that thing up...

[@sujeetghimire]

Man just seasoned streaky bacon twice....

[@3L3CTR0static]

Damn I'm hungry right now!

[@sahil565656]

please let me know from which meat he used for stuffing

[@arnldcdedmon]

what is considered the ingredients for marsala sauce?

[@MichaelSchiciano]

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.