Fowl deeds
Roast chicken is best,,,,er...roasted. Right? Wrong.
Try poaching it gently for an hour in stock, drying the flesh, rubbing it with butter, herbs, salt and garlic then giving it a quick blast in a hot oven.
It was a method separately recommended to me by a couple of Brum's finest chefs and worked a treat when I tried it yesterday lunchtime - moist, succulent meat, crisp skin. Perfect poultry.
It's not exactly the ultra-trendy sous-vide method of cookery, but a simpler domestic alternative. And one I'll use whenever I cook chicken in future.
I'm also going to try a recipe for salmon wrapped in clingfilm which is detailed in this Thursday's Food + Drink section of the Birmingham Mail by our columnist Luke Tipping, executive chef at Simpson's.
It looks an ideal dish for spring...whenever that season might arrive.
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That sounds ace. Although I'm hungry now and suddenly my cous cous salad isn't cutting the mustard.
Mustard and cous couse? Surely that should be harissa!
Far be it from me to praise my own cooking, but it was fabulous. Wish I could afford the proper gear for sous-vide cooking.
I tried your trick with chicken quarters last night Mr F and I am pleased to say it worked brilliantly. Great stuff!
Today is hummous for lunch. I really am a Middle Eastern walking cliche ;) I hope all is well though at Mail Towers.
Hi Narin. Glad the chicken recipe worked. Takea little longer, but worth it.
Mail Towers will soon be no more - we're off to the Fort Dunlop building in a few months.