Mousseline Stuffing

Patrick demonstrated a classical technique: deboning chicken thighs, spreading them flat, filling with a mousseline (a fine forcemeat of liver, anchovy, lemon zest and Swiss chard), then rolling and tying them tightly before cooking. The voiceover stressed that sealing the thighs properly is critical so the filling does not spill out during cooking. For home cooks, the technique involves butterflying the thigh, laying the mousseline in an even layer, rolling tightly into a cylinder, and securing with kitchen twine at regular intervals. Sear the outside first to set the shape and colour, then finish gently in the oven to cook the filling through without drying out the meat.