|
|
|
|
|
|
by tptacek
3490 days ago
|
|
|
A typical week here is 2 chickens, 1 meal of Kenji Lopez's airline chicken breasts w/ the stock from the carcass (we have a Fagor, which is not as good as the Kuhn Rikon but works OK), and 1 meal of the chicken thighs/legs via the Bertolli "bottom up" method from Cooking By Hand (which is just: lightly oil a pan, cook very low skin side down until completely rendered). I only get the 2 meals (and some stock), but then, teenagers. |
|
|