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TOPIC: Rick Stein's Poule au Pot
#50448
JK2006
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Rick Stein's Poule au Pot 14 Years, 6 Months ago  
On Saturday Kitchen, reminded me of how delicious boiled chicken is - in prison I found it a far better way to cook a whole chicken; faster, tastier (much softer meat) with more flavour, add a wonderful sauce and it is fantastic.

The vegetables (in the stock) are marvellous too.

Real comfort food (one needs comfort in prison).
 
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#50451
Innocent Accused
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Re:Rick Stein's Poule au Pot 14 Years, 6 Months ago  
Indeed if you can find an older bird,it will have more flavor,but must be cooked in liquid,not roasted.
These young battery birds have no flavor,or texture,and are limp and lifeless.
 
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#50468
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Re:Rick Stein's Poule au Pot 14 Years, 6 Months ago  
I still think Rick Stein is one of the best foodies around and his tours of Europe were unique.

Nothing to do with the fact I broke the story of his current girlfriend and partner who was a publicist friend of mine.

He spends most of his time in Sydney relatively unnoticed by most.
 
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