Friday 9 September
A leftover-using approximation of a favorite of ours.
Sliced onion, turnip and carrot batons; sautéed in chicken fat and butter, and deglazed with chicken broth cooked from the carcass on Wednesday night. Piled the leftover legs, thighs, and wings on top to steam. Added lots of thyme and salt, and then parsley. Not as transcendent as the original with all the pork products, but still a savory mess.
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