@ Freddyt, that faulty Towers episode is what I immediately thought off reading the recipe best show ever!
Good thinking! You could probably use the breasts and then sub in thighs and legs for the rest.@Freddyt looking at your chicken and noodles, I think this would fare well with a rotisserie bird.
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…It would probably work with poached chicken as well, but it would loose a little flavor.....
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......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.
A cajun cucumber salad.
Just FYI I did the same as you guys, then someone pointed out thePizza
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.@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!