For some reason I can't fully fathom, I agreed to prepare an upcoming meal featuring chicken Kiev -- a dish I've never made fully successfully in my opinion. I can't get the right combination of moist chicken, crispy exterior and a butter packet that stays sealed in until cut at the table.
I'm a little wary of the deep-frying technique in the Gourmet recipe, and Alton Brown's sounds like cigars of chicken. I can't seem to find Julia's (over half my cookbooks are sealed in boxes in the basement right now, and I just can't locate anything but "The French Chef Cookbook," which doesn't have it).
Who has a tried-and-true technique they can point me to?
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