The paragraph of you describing the progression of the dining experience was pure food porn!!!! Or i’m just twisted. Or it’s a combination of the two. Bottom line: It has to be eaten exactly the way you did for it to be perfect. ❤️
Hey mama. I kinda assume I could do this w/ bone-in chicken thighs... yes? (If I have them instead of a whole chicken...?).... If so... how would I adjust the recipe to not, y'know, ruin it?
hey kids - anyone, could I do this w/ bone-in chicken thighs, if I don't have a whole chicken on hand? will that mess up the ratios/cooking times & if so, how would you recommend i correct? (i'm too dumb to know, sadly).
Hey there! Thanks so much for asking, Aly! Actually, no, I ended up running out & getting a whole chicken, just b/c I'm a scaredy-cat & didn't want it to suck b/c I didn't follow the recipe... But it was pretty good! The only thing I did wrong, I guess, was that I kept checking w/ my thermo-pen to make sure the chick was over 165 degrees, & it kept being just below... & by the time I finally fried that puppy up into the 160s, the leeks were almost burned to a crisp. They still had some nice flavor, in parts, but they seemed a little further along than might be ideal. Still, thankfully, it was pretty good & I'd love to try it again b/c I think I can do an even better job on it now, since I've got a little practice. Thanks so much for asking! Hope your cooking days are fun these days! x.
totally agree about pandemic senioritis!
Can’t wait to make.
The paragraph of you describing the progression of the dining experience was pure food porn!!!! Or i’m just twisted. Or it’s a combination of the two. Bottom line: It has to be eaten exactly the way you did for it to be perfect. ❤️
This chicken... the sauces the potatoes the crispy veggies omg. I made this on Saturday and I only used ONE measuring cup!!! A delicious miracle :)
Tried egg mustard tsp of oil and it never thickens with whisk. Help?
We make this every 2 weeks and alternate between leeks and tomatillos depending on mood.
Love this recipe.
Hey mama. I kinda assume I could do this w/ bone-in chicken thighs... yes? (If I have them instead of a whole chicken...?).... If so... how would I adjust the recipe to not, y'know, ruin it?
hey kids - anyone, could I do this w/ bone-in chicken thighs, if I don't have a whole chicken on hand? will that mess up the ratios/cooking times & if so, how would you recommend i correct? (i'm too dumb to know, sadly).
Did you make it with chicken thighs? How did it turn out?
Hey there! Thanks so much for asking, Aly! Actually, no, I ended up running out & getting a whole chicken, just b/c I'm a scaredy-cat & didn't want it to suck b/c I didn't follow the recipe... But it was pretty good! The only thing I did wrong, I guess, was that I kept checking w/ my thermo-pen to make sure the chick was over 165 degrees, & it kept being just below... & by the time I finally fried that puppy up into the 160s, the leeks were almost burned to a crisp. They still had some nice flavor, in parts, but they seemed a little further along than might be ideal. Still, thankfully, it was pretty good & I'd love to try it again b/c I think I can do an even better job on it now, since I've got a little practice. Thanks so much for asking! Hope your cooking days are fun these days! x.
This will be my Mother's Day 2022 gift to myself and my mom!