Saturday 24 October
Saturdays are perfect for long-simmering, and we decided to devote this one to replenishing our stock of chicken... stock.
So we got a Charles Bare chicken at the market, boned out the breast for this evening, froze the legs and thighs for another day, and devoted the back and other parts (plus the miscellaneous poultry bits we've been saving up in the freezer) to the classic green-gold broth.
In the evening, just browned the chicken breasts in butter and oil, set them aside, and sautéed a pound of mushrooms in the same pan. Doused them with cream, re-added the chicken, and showered with abundant garden tarragon.
Good French farmhouse food.