[Sca-cooks] How do you like your chicken?

Guenievre de Monmarche guenievre at erminespot.com
Tue Feb 17 09:33:44 PST 2009

I almost always serve thighs/legs if I'm going to do a braised, stewed or
baked chicken dish that's not based on whole chicken, just for the cost and
because the meat is a little more forgiving cooking-time wise (breasts are
so easy to dry out).. For instance, *Ein gut spise der hüenren* (A good food
of hens) - Chicken with pear and quince sauce, from Ein Boke von Guter
or a Cameline Bruet from Taillevent, are both good using thighs, especially
boneless thighs for ease of serving/eating. Alternatively, I've recieved
good reviews from simply salting/roasting drumsticks and serving with a
savory sauce on the side.


On Tue, Feb 17, 2009 at 12:22 PM, <chawkswrth at aol.com> wrote:

> When it comes to Feast planning, we all worry?about staying inside the
> budget, especially the protein portion of the meal.
> Right now, chicken leg quarters are at an excellent price, here. One can
> sometimes pick up a bagful at 59 cents a pound, if one knows when and where
> to look.
> So, here you, the Head Cook, have all?this wealth of chicken thighs and
> legs.
> What would you do with it?
> Helen
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