A modern twist on a classic dish, using chicken and bacon instead of pork.
Featured Beer: Guinness Baltimore Blonde
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Ingredients
2270 g Chicken legs and thighs (boneless and skinless)
680 g Applewood smoked bacon
225 g Dried apples
237 g Distilled cider liquor
460 ml Apple cider
2 1/2 tbsp Coriander seed
1 tbsp Cumin seed
1 1/2 tbsp White peppercorn
1 tbsp Cardamom
10 g Fresh thyme
3 tbsp Salt
1 Length hog casing (enough for 3175g sausage mix)
ONION GRAVY
2 Spanish onions medium dice
2 tbsp Vegetable oil
2 tbsp Unsalted butter
3 tbsp Flour
2 tbsp Dijon mustard
1070 ml Beef stock
1 tbsp Worcestershire sauce
1 tbsp Salt
1/2 tbsp Black pepper
CRANBERRY CHUTNEY
3 tbsp Vegetable oil
2 Red onions, finely chopped
30 g Ginger, grated
1 Zest of orange
1 tbsp Whole grain mustard
1500 g Cranberries
460 ml Red wine vinegar
200 g Sugar
1 tbsp Salt
SHOP
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SHOP
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