Wednesday, 7 December 2016

Stuffing and gravy

I am getting a head start on preparations for the Christmas meal, time to make stock, to be used in the gravy. Looking at the photo, the submerged contents look like a miniature scene more suited to CSI. Sitting on the sidelines I've got some pork shoulder and chicken livers, which I haven't photographed, together with a bottle of brandy. Additional ingredients.

Pictured in the pot is a whole chicken with herbs and the usual, garlic, celery, carrots, onions, peppercorns and cloves. The poached chicken will be mixed with pork shoulder, liver, herbs and brandy, bound together with egg and topped off with bacon. Leftovers gets eaten as pâté after Christmas.

Recipe follows.

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