Saw avideo of Pepin deboning a chicken. My first attempt using the stuffing in the video tasted great but the deboning etc. was pretty rough.
This time execution was much better and the pesto, roasted pepper and prosciutto stuffing was pretty good. I didn't take pics of the sauce (deglazed pan drippings, rich chix stock, wine, shallots and garlic)
Next time I'll try a foie pate stuffing.
I'm a home cook so any feedback and advice is welcome. Uploaded with ImageShack.us[/IMG]
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