Also today, was able to pick up a fresh chicken. Having only worked with freshly killed poultry on a few occasions in the past, it was interesting to note the textural differences during the butchery. The bones are all brilliant white, and the skin is moisture-free. From a cook's perspective, it is an opportunity to be provided with such great produce. On the menu as 1/2 Roasted Chicken with potato pierogi, it is a mix of Eastern European, Idaho, Louisiana, and France for a mere $15.00. It would be my honor to cook one of these birds for you and/or your guests.
Personally Tailored Meals or Ideas
elliott@yobreaux.com
Personally Tailored Meals or Ideas
elliott@yobreaux.com
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