Not so much of a post... I have been busy working on a project to create 50 meals from sources before the 1600 date and have been compiling the info in the realms of Facebook (mostly because it really isn't fit for human consumption yet :P) It is called "50 meals before 1600"
My back track today though is on boiled chicken...
as noted in the group: "thinking of going with a whole boiled chicken again... giving up on keeping them whole and pretty while being in the large size or a capon, figure if this is to be done well and safe, a small chicken is a must... it helps to have found a recipe that specifies it to be served and sauced whole in the same book with recipes that instruct other boiled chickens to be removed from the bone and pieced before being served/sauced."
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