Sunday 12 May
The basic recipe is here.
The chicken
was a little fryer from Charles Bare, cut up and all cooked together, so that the
legs and wings could be eaten another night.
Charles Bare also supplied the bulk sausage, but it had been stored in
our freezer, so we nuked it on defrost for about 10 minutes until we could
scrape about a half pound off the outside.
Though we were drinking a frothy verdejo, no sparkling wine actually went into the pan; we used our house white, three-buck Chuck, instead.
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