Friday, August 20, 2010
Chicken can be so boring sometimes. That is, if you don't vary your cooking method every now and then, add fresh ingredients, and treat it like the versatile protein that it is. Last night in class, we made several braised chicken dishes. Coq au Vin, Fricasse, Morrocan-style, etc. Not boring at all. Though the cooking method was the same on all dishes, the variety in flavors was vast. And what a huge difference herbs make! And butter. And bacon.