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What are you having for dinner? (wanna share your recipe?)

@Freddyt looking at your chicken and noodles, I think this would fare well with a rotisserie bird. I look for easy, again travelling to a different spot in the north these days for five days at a time. I make one big batch of something when there and eat it for several days. What I like about that sauce is i have everything here at home. I will make sauces, freeze them, and assemble dishes once I get to my destination. Yummo!
 
@Freddyt looking at your chicken and noodles, I think this would fare well with a rotisserie bird.
Good thinking! You could probably use the breasts and then sub in thighs and legs for the rest.
It would probably work with poached chicken as well, but it would loose a little flavor.....

I usually use the dry Chinese noodles (Rooster brand instant noodles), learned how to use them in a wok in a Chinese cooking class I took.

I like this because its a cold dish - great on warm days....
 
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I am super excited to try ^^^this^^^ Marinated Stone Fruit Caprese

Using burratta for everyone else’s salads (fresh mozz with creamy Centers, almost like poached eggs)
 
It would probably work with poached chicken as well, but it would loose a little flavor.....
I’m a thigh-and-dark-meat-girl, (so luscious!) but I’m living with people who prefer boobies, so I’ve been experimenting in ways to keep white meat juicy without a rotisserie or wood fired oven…

…and a reeeeally dense braise seems to do the trick.

IE super saturated liquid (durn near gravy thick) that’s roughly 3/4 chicken stock (better than bouillon added to water until it literally cannot dissolve any more) + duck fat. It means the diffusion ratio is heavy on the liquid side, and light on the chicken side, so all the liquids & seasoning get sucked into the meat instead of out of it.

Using the FrenchLaundry trick of poaching in flavored butter would probably work even better? But I really cannot justify that expense!!! 🤣 Maybe if I’m trying to hold lobster 🦞, but not chooks.
 
Using the FrenchLaundry trick of poaching in flavored butter would probably work even better? But I really cannot justify that expense!!! 🤣 Maybe if I’m trying to hold lobster 🦞, but not chooks.
What I find? The less confident or "cook it to death" crowd do better with poached or braised because they don't dry it out so badly......

...and yeah, thighs and other parts of the chicken are super tasty plus they are cheaper cuts by far than breasts. I usually hide them in sauce or cut them up so they never know. 😈
 
@Freddyt , I just made the noodle sauce, and it is all I can do n or to eat by the spoonful! Bought a rotisserie chicken and chunked the meat, froze it separately because i bought it a few days ago, I will get the noodles and anything fresh when I get to where I am going, but yummo!
Like I said - I use the dry Chinese noodles and they work as well, without the bulk and weight and portion control is easier too.
 
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