Text 24037, 87 rader
Skriven 2012-04-25 19:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CHOOKENS  20425
=======================
-=> Quoting Glen Jamieson to Dave Drum <=-

 DD> process around 200K birds per day

 DD> less than a standard GMC/McNeilus garbage truck full of waste

 GJ> What is wasted?

400 tons of chicken and maybe 8 tons of waste?

Not much. Beaks and toenails, maybe.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Provencal Sauteed Chicken With Tomatoes And Olives
 Categories: French, Chicken
      Yield: 4 servings
 
    1/4 lb Lean salt pork, lardo, or
           Pancetta without rind, cut
           Crosswise in
    1/4    By-1/4-inch lardons
           Excellent, fresh-tasting
           Olive oil
           Salt and black pepper
      4 lb Chicken, cut into 8 pieces:
      4    Breast sections,
      2    Thighs and
      2    Drumsticks
           All-purpose flour
      2    Onions, finely chopped
    1/2 c  White wine
      2    Cloves garlic, very finely
           Chopped
      1 ts Fresh thyme leaves or
    1/2 ts Dried thyme
      5    Tomatoes, peeled, seeded,
           And chopped
      2    Bay leaves
    3/4 c  Green or black Nicoise or
           Other olives cured in brine
      1 lg Handful of parsley, chopped
           Not long before serving
 
  Put the lardons into a pan of cold water, bring them to a boil,
  drain, and rinse in cold water. In a large, heavy pot, saute the
  lardons in 2 tablespoons of olive oil until their edges just begin
  to crisp and they render some of their fat; remove them to a paper
  towel to drain.
  
  Salt and pepper the chicken, and coat the pieces lightly with flour.
  saute the chicken in the fat from the lardons, turning, until the
  pieces are golden on all sides. Remove the chicken to a warm plate.
  
  Over low heat, cook the onions in the same fat, adding more oil if
  needed, stirring until they are translucent but not colored. Add the
  wine, raise the heat, and stir to deglaze the pan. Add the garlic
  and thyme and cook briefly to reduce the amount of liquid by about
  half. Add the tomatoes and bay leaves, and simmer until the liquid
  is reduced again by about one-third, depending on how juicy the
  tomatoes are, to a strong but not intense flavor.
  
  Return the chicken to the pot, and cook over medium-low heat,
  covered, until the chicken is done—perhaps 20 minutes, according to
  how thoroughly you sauteed it beforehand. During the last few
  minutes of cooking, add the sauteed lardons and the olives. Remove
  the bay leaves. Taste and season as needed with salt and pepper.
  Sprinkle with chopped parsley. Warn everyone that the olives have
  pits.
  
  Posted by: Caroline Russock
  From: Edward Behr's The Art of Eating Cookbook
  
  From: Serious Eats
 
MMMMM

Cheers

YK Jim


... Pi Day is completely irrational.

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