Ulog #252: Garlic Butter & Herb Stuffed Chicken

After a month of trying to make chicken kiev, I've finally somewhat master the way to make it...... well.... not quite actually... haha

Although it looks fairly simple with not a lot of ingredients to it, it really takes some experience and skill to make a chicken kiev. Not to mention it's pretty tedious once you start making more portions than just for yourself.

The most challenging part of making a chicken kiev has got to be stuffing and breading process. Over stuffing it with the garlic and herb butter will give you a hard time breading it, but too little of the stuffing and you won't get the flavor when its all done.

Another difficult part has got to do with the size of the chicken breast and cooking time. You can practice and get the right cooking time but the next time you make it, you could be having a larger or smaller size of chicken breast from the previous time you made it and the cooking time and whatever you've noted down can't be followed.

So the only way is experience and making it multiple times to get it right.

It took me 3 days just to do this recipe. 1 day to brine. Another to air dry in the fridge on a wire rack. Then a third day to stuff it, chill it, bread it, and cook it. Pain staking, but like everything, spending more time and effort in it makes it turn out that much better.

I won't be sharing the recipe and how to make it as my blog is just for pictures and stuff I cook rather than a cooking-recipe sort of blog. I normally use other chefs recipes for reference and then improvise a little here and there while applying some of their recipes.

Had lots of failures of course like the chicken being overcooked as well as undercooked. But here's one that turned out close to perfect.

No oozing effect of the butter but it had strong aroma and flavors of the garlic and herb butter coming through the whole chicken breast. The fragrance once you cut it was..... amazing!!!

Garlic and herb butter. Garlic bashed into a fine paste with chopped parsley and soften butter. Simple.

Looked more like a roulade at the end of the day rather than a chicken kiev but I guess you could call my recipe, a hybrid.

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