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Fall means chicken bog time. It's a South Carolina recipe that's basically what you'd get if you turned chicken and rice soup into a stew. I follow, essentially, this Southern Living recipe My changes: Use chicken thighs, about a pound and a half. Pan sear and cook them in the pot before you do anything else. You want a good color on them and a good pan fond. I make 3ish cups of mirepoix and cook it down in the fat and fond from the chicken. A lot more salt, occasionally using Lawry's red salt After that I follow the recipe. I like big chunks of carrot sometimes too. It's really forgiving so feel free to mess with it a bunch.
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Sep 19, 2023 16:54
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| # ¿ May 12, 2024 05:11 |
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