I did lotsa posts on this chicken but I tell ya, it’s been good eating.
The STOCK I am now making from all the leftover skin & bones of this previously roasted bird — OMG. It tastes so good. I re-roasted the bones with carrots, onions, tomatoes, & scraps.
I’ll make a stew, TBD!
The STOCK I am now making from all the leftover skin & bones of this previously roasted bird — OMG. It tastes so good. I re-roasted the bones with carrots, onions, tomatoes, & scraps.
I’ll make a stew, TBD!
Reposted from
Steffani Cameron 🇨🇦
For my 2kg chicken:
Tempered spices — cumin, coriander, both hot & sweet paprika, white & black pepper — in oil till fragrant.
Added the spices to half a tube of harissa, a whole shallot, 4 cloves garlic, & pureed it. Stirred in 2 tbsp coconut sugar & 4 tbsp kosher salt.
Marinate for 24 hours. 🍽️🍜
Tempered spices — cumin, coriander, both hot & sweet paprika, white & black pepper — in oil till fragrant.
Added the spices to half a tube of harissa, a whole shallot, 4 cloves garlic, & pureed it. Stirred in 2 tbsp coconut sugar & 4 tbsp kosher salt.
Marinate for 24 hours. 🍽️🍜
Comments
She agreed that it’s astounding just as stock! Called me a magician.
Try that rub, enjoy a week of great food. :)