buccaneer
somebody shut me the fark up.
A childhood favourite, and a pretty rare meat to have .
They were expensive, and we usually had an older hen that quit laying.
I yearned for the home made gravy, made from pan catchings plus caramelised onion and garlic which adds a sweetness.
So, we start by putting some leftover chicken backs and the veg into the base of the pan.
The Big Steel Keg hits temps!
The Free Range chook is starting to pick up a bit of a tan
The chook comes off for a rest on foil so I can catch juices for the au jus
Next, use the pan parts to make a broth, make a butter and flour roux, strain off the solids to get those glorious juices and make an emersion
Made some carrots cooked in orange blossom honey and butter, blanched broccoli in same, duck fat roasted potatoes and that Au Jus, oh man...
Made me miss my mother, to be honest.
:yo:
They were expensive, and we usually had an older hen that quit laying.
I yearned for the home made gravy, made from pan catchings plus caramelised onion and garlic which adds a sweetness.
So, we start by putting some leftover chicken backs and the veg into the base of the pan.
The Big Steel Keg hits temps!
The Free Range chook is starting to pick up a bit of a tan
The chook comes off for a rest on foil so I can catch juices for the au jus
Next, use the pan parts to make a broth, make a butter and flour roux, strain off the solids to get those glorious juices and make an emersion
Made some carrots cooked in orange blossom honey and butter, blanched broccoli in same, duck fat roasted potatoes and that Au Jus, oh man...
Made me miss my mother, to be honest.
:yo:
!
