July 2nd, 2012

Twice cooked crispy chicken and potatoes



This is an example of the kind of thing you can make with the poached chicken from my stock recipe.


I took some par-boiled potatoes (boiled until just soft to the point of a knife) and fried them off with some garlic, salt and parsley in the chicken-fat that I’d rendered from the poached chicken.┬áThen I just added the poached chicken legs and thighs and browned them quickly.

Something about the poaching stock process makes them brown up really nicely.


I also made a salad of endive and cornichons, and a quick sauce of reduced chicken stock, butter and cornichon brine.

I’m really enjoying the possibilities of working with poached chicken left from making stock, it’s a wonder that I haven’t seen more recipes for it around.

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