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4 to 5
Medium
2 hr 30
By Paul Bocuse
Published 2014
Remove the rind from the salt pork or bacon. Soak salt pork for an hour, then drain and pat dry with a clean cloth (bacon doesn’t need to be soaked). Cover the thighs of the chicken with the salt pork or bacon (barding), and tie the slices in place with string or attach them with toothpicks.
Melt