![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvj8zpmW1THVMhBwxYytEmP1nfRjOKQAmxqt8l9PrFxTMJ_1NiQ3AYceppWEzxIBtRZY3sCU5H8d-KwK5rNap4ecnBw631NYhxeN6Zs0UxrSol3a4n5qJN1gUQZjtDR7639TaJ/s200/17mini.jpg)
... GENTLY poaching a chicken and using both the meat and the resulting stock is a venerable and nearly universal cooking practice, but I recently learned a version that has become my favorite.
Read the full article: From a Chinese Island, a Chicken for Every Pot, The Minimalist-By MARK BITTMAN; New York Times
~ADS~
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