Chicken pot pie
A bubbly warm chicken pot pie is a perfect dish for a frosty December lunch. It is also a perfect use for the hindquarters of a older farm chicken, which are pretty firm (not to say tough) and require long cooking. I poached the legs and thighs in chicken stock with aromatics, then used that […]
A bubbly warm chicken pot pie is a perfect dish for a frosty December lunch. It is also a perfect use for the hindquarters of a older farm chicken, which are pretty firm (not to say tough) and require long cooking. I poached the legs and thighs in chicken stock with aromatics, then used that