Things to make with chicken stock?

[mrsfran]

That's a great idea. A recipe if you need one: http://101things.wordpress.com/2006/08/13/boulangere-potatoes/

 

[hiccup]

Use it to make risotto

 

[tarannau]

You haven't read the OP have you hiccup?

 

[sheothebudworths]

LOL!




...........................

 

[Orang Utan]

That's a great idea. A recipe if you need one: http://101things.wordpress.com/2006/08/13/boulangere-potatoes/

ooh cheers missfran - that looks yummy - do you think it would be even nicer with cream?

 

[sheothebudworths]

do you think it would be even nicer with cream?

Now there's a stupid question if ever I saw one.....

 

[mrsfran]

ooh cheers missfran - that looks yummy - do you think it would be even nicer with cream?

It would be, yes. That's the low-fat version. With cream, it would be pommes dauphinoise.

 

[Orang Utan]

Potato dauphinoise for tea tonight then!
Cheers everyone, esp mf.
to sheo

 

[tarannau]

Nah, you may as well forget the stock and go for the whole Dauphinoisse hog then.

Never sure about Boulangere tbh - it's never quite tasty or sinful enough for me to make it worth the time. Nice with a bit of sage, but it's never managed to topple roasties and gravy and the sheer richness of Dauphinoisse.

 

[tarannau]

Oops. My fingers work slower than everyone else's. OU - there's no need for stock really in dauphinoisse though, it'll be overwhelmed

 

[hiccup]

You haven't read the OP have you hiccup?

Busted

 

[sheothebudworths]

I'd agree with that second bit actually - but I reckon a half and half mix would improve that somewhat, without going the whole hog!

 

[Orang Utan]

I've only got a little bit of cream - I might improvise with other stuff and come up with Potato Brixtonaise

 

[Xanadu]

That's more like it, though I'll probaby use it as a main

I like to use lots of very very thinly sliced potato using a mandolin or cheese slicer.

And once it's mostly cooked through, you can put some knobs of butter on the top.

 

[tarannau]

I generally just add a little milk to take down the richness. If it's good stock, I'd rather save it than lose the flavour in the full double cream overload.

P'raps OU could add some bacon and other bits if it's his main meal.

 

[Xanadu]

Potato dauphinoise for tea tonight then!
Cheers everyone, esp mf.
to sheo

I really shouldn't have bothered, should I

 

[Orang Utan]

I really shouldn't have bothered, should I

No

 

[Xanadu]

*puts pubes into OU's chicken stock*

 

[sojourner]

That's a great idea. A recipe if you need one: http://101things.wordpress.com/2006/08/13/boulangere-potatoes/

MmmmmmMMMMMM DAMN that looks good

 

[mrsfran]

MmmmmmMMMMMM DAMN that looks good

When I'm feeling posh, I make individual portions in ramekins. It's well nice

 

[sojourner]

When I'm feeling posh, I make individual portions in ramekins. It's well nice

Copied and saved (again!)

Thanks missfran

I really do have to sort out my recipes on this laptop - there's fuckloads strewn about!

 

[mrsfran]

Well OU, how did it go?

 

[Orang Utan]

I made a chicken risotto with thyme, the leftover chicken, pancetta and creme fraiche in the end. It was the best I've ever tasted. Will make your spud thing tomorrow

 

[sheothebudworths]

I made a chicken risotto with thyme, the leftover chicken...

 

[Orang Utan]

I cheated and bought some chicken bits

 

[sojourner]

You said you didn't wanna do risotto! So we all racked our brains for you, and then you go and do it anyway

Ungrateful bastard


Suburban - don't play with OU anymore, he cheats

 

[sheothebudworths]

And you changed your mind about the risotto.....

 

[sheothebudworths]

I'm never answering one of your threads ever again OU!

 

[sojourner]

And you changed your mind about the risotto.....

I already said that sheo

 

[sheothebudworths]

Actually I think you'll find I as good as said it before you when I bolded the wrong un bits in his quote.