Monday 17 November
Another day for the slow-cooker—a bit of an experiment. I tossed in the last of the bacon, then onions, then celery into the bottom, and while they don't brown exactly in the low temp. cooker, they did render up a little fat and made a nice base. Then the other half of the band-sawn stewing hen into the pot, with thyme and the remains of a bottle of Bordeaux très inférieur. Left this to stew all day and then tossed in a lb. of quartered white mushrooms. It lacked a little zip, however, and even after six hours or so the tough old bird was still more resilient than was strictly necessary. Not bad, just not great. The fresh free-range chickens at Antipastos have been outstanding, but the stewing hen needs a couple of days of commitment.
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