biig wrote: > My store had these on sale today for 67 cents a pound. Now I can't > decide how to cook them. I don't want to make soup stock since I have > a > lot of it already in my freezer. What are your favourite methods? I > thought about marinating and roasting, but can't decide....tia Sharon
What about taking the bone out then stuff it with various fillings inside, wrap them, then roast them.... mmm...
We've deboned hindquarters in the past and made kebabs. ;-d -- Peace, Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
I browned them in oil, then removed them from the pan and the excess oil, them browned a lot of coursely chopped onion, add some garlic, then some flour and cooked it slowly until the flour was browning. I added can of chicken broth and simmered it to integrate everything. Instead of adding the chicken back into the pan and covering it for braising, I put it in the slow cooker for about 6 hours on med-low. I thought the sauce a little bland, so I added dried tarragon , sage and basil to taste. The only skillet I have that's big enough for all the chicken, doesn't have a lid, so this worked out great. Really tender. I served it and the sauce over rice with a side of roasted asparagus....yummm....Sharon
Sounds divine! ;-d
No jpegs????? -- Peace, Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
I browned them in oil, then removed them from the pan and the excess oil, them browned a lot of coursely chopped onion, add some garlic, then some flour and cooked it slowly until the flour was browning. I added can of chicken broth and simmered it to integrate everything. Instead of adding the chicken back into the pan and covering it for braising, I put it in the slow cooker for about 6 hours on med-low. I thought the sauce a little bland, so I added dried tarragon , sage and basil to taste. The only skillet I have that's big enough for all the chicken, doesn't have a lid, so this worked out great. Really tender. I served it and the sauce over rice with a side of roasted asparagus....yummm....Sharon
Sounds divine! ;-d
No jpegs????? -- Peace, Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
It was very good, thank you. I don't have the skills to post pictures, but I sure do enjoy everyone else's.....Sharon
I browned them in oil, then removed them from the pan and the excess oil, them browned a lot of coursely chopped onion, add some garlic, then some flour and cooked it slowly until the flour was browning. I added can of chicken broth and simmered it to integrate everything. Instead of adding the chicken back into the pan and covering it for braising, I put it in the slow cooker for about 6 hours on med-low. I thought the sauce a little bland, so I added dried tarragon , sage and basil to taste. The only skillet I have that's big enough for all the chicken, doesn't have a lid, so this worked out great. Really tender. I served it and the sauce over rice with a side of roasted asparagus....yummm....Sharon
Sounds divine! ;-d
No jpegs????? -- Peace, Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
It was very good, thank you. I don't have the skills to post pictures, but I sure do enjoy everyone else's.....Sharon
Kili got me addicted to taking food pics. <G>
No great skills, just a halfway decent camera and an editing program. It's not even that time consuming, and it's OH so much fun! :-)
It's made me work more on my presentation, much to my dad's delight! -- Peace, Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
