Quince sauce (was Re: [Sca-cooks] Chicken broth)

[Robin Carroll-Mann]

On 9 Dec 2002, at 23:46, Gorgeous Muiredach wrote:

>
> >Thanks.  I wasn't planning on high heat -- just enough to cook the
> >chicken before finishing it in the sauce.  I want to avoid having pork
> >in too many of the meat dishes, and olive oil is the obvious period
> >substitute.
>
> How about rendering chicken fat?  That might be better option, would be
> closer to the taste.

I could, but I don't think it's necessary.  I haven't noticed a flavor
problem with using olive oil.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net