Roll up, roll up! Get your posts here! 1 dolle- *sighs* why am I doing this? What am I doing with my life? Anyway, today I made one of the best ones yet. Again with the chicken. First I made a stock. Same as every other time, don’t ask any questions. Then I started with my sautéd chicken. To do this I browned some legs in a lot of butter to properly meyard that sucker
Then cover and cook for about 9 minutes turning once. Cook for a further 20 minutes, basting 2 or 3 times, and they actually done. I was expecting to have to leave them for another 15 minutes. Remove them from the pan and remove all but 2 tablespoons of fat from the juices (I had a mini heart attack when reading the recipe and I thought she wanted me to ditch all but 2 tablespoons of the JUICES. Luckily not). Add some shallots and boil for a minute. Next pour in some vermouth and stock and reduce. I reduced it less than hers and it was perfect so know this if you try this at home (please do). Just before serving swirl in some enrichment butter. This sauce was near perfection. It’s the kind of thing that you go “Yeah” after tasting. The chicken was soo juicy too!
Okay! I have to go eat some ramen now (It’s nice to eat some asian food after all this french stuff). Bye!