I used a whole chicken cut into pieces and it came out beautifully. The breast halves were enormous, and I ended up removing all of the other cooked pieces and adding a bit more water to the pot to keep things from getting too dry as they cooked through (probably about 30 minutes total). Used three big heirlooms and red onion- insanely g…
I used a whole chicken cut into pieces and it came out beautifully. The breast halves were enormous, and I ended up removing all of the other cooked pieces and adding a bit more water to the pot to keep things from getting too dry as they cooked through (probably about 30 minutes total). Used three big heirlooms and red onion- insanely good.
Next night, I tore up the leftover meat and then blitzed the remaining sauce and tomatoes in a blender. Sautéed two thinly sliced leeks in olive oil and when softened added about half of the sauce purée, chicken, two boxes of chicken bone broth, and simmered half an hour. Added chopped chard and leftover white rice and simmered ten or fifteen minutes more. Served with handfuls of parsley and a bit of lemon zest and a loaf of fresh sourdough. There wasn’t a drop left.
I used a whole chicken cut into pieces and it came out beautifully. The breast halves were enormous, and I ended up removing all of the other cooked pieces and adding a bit more water to the pot to keep things from getting too dry as they cooked through (probably about 30 minutes total). Used three big heirlooms and red onion- insanely good.
Next night, I tore up the leftover meat and then blitzed the remaining sauce and tomatoes in a blender. Sautéed two thinly sliced leeks in olive oil and when softened added about half of the sauce purée, chicken, two boxes of chicken bone broth, and simmered half an hour. Added chopped chard and leftover white rice and simmered ten or fifteen minutes more. Served with handfuls of parsley and a bit of lemon zest and a loaf of fresh sourdough. There wasn’t a drop left.