Poultry
day with Chef Chris Douglas. We made roast chicken and coq au vin. To make the coq au vin,
we first broke down whole chickens into eight pieces. This is something I’ve
always wanted to try but never attempted. Other than cutting one leg/thigh off
in the wrong place, I did a decent job. Compared to the hardness of lamb bones,
cutting through the chicken bones and cartilage was easy! Chef made up a recipe
for the occasion—a sautéed boned chicken breast with tomato, rosemary, and
white wine. It was delicious to the point where I plan on making it again!
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