Saturday, May 04, 2013

Chicken and Tabouli


Thursday 25 April
The legs and other pickin's of Sunday's chicken got reheated in a little chicken broth, with chervil and grain mustard to make a savory sauce. 
And since we made the big tabouli on Saturday, we've had its abundant leftovers almost every night, generally adding extra diced tomatoes and a squeeze of lemon to perk it up.  And you know?  It's still damn good.

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