About as far from Kosher as one can get.....and there is a strong possibility it will be there on Sunday.
Here is Mikey's thread that started it all:
http://www.twowheelfix.com/showthread.php?t=5459
Here is the link to the video:
http://www.wimp.com/gordonramsay/
And here the official recipe:
Chicken
* 6 boned-out chicken legs or thighs
* sea salt and pepper
* approximately 24 rashers, rindless streaky bacon
* 3 tbsp olive oil
* 1 tbsp sherry vinegar
* 2 tbsp Marsala
* ladleful of brown chicken stock
Stuffing
* 350g good-quality pork sausage meat
* handful of skinned pistachio nuts, roughly chopped
* 1 egg yolk
* 4 thyme sprigs, leaves stripped and chopped
* handful flat parsley, chopped
1. To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
2. Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.
3. Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture.
4. To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.
5. Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.
6. Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.
