Monday 19 May
Where there is chicken being cut
up, there will be broth made from the back, neck, and any other pieces that
don't make it onto the plate. At least, wherever we are.
So today
we had a soothing soup made from that broth and the chicken that cooked on
those bones, plus celery, carrots, and some spring onions and cubed zucchini added
at the end.
To bulk it up, we made toast with
good bread, topped with sage derby and swiss cheese.
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