- Thread starter
- #31
I've vacuum sealed all the meat and turned my attention to carcasses & wing tips. Since I have to work tonight I'll make use of my time. Some Moscato while I make broth & cooked up some of the breast meat to try. Only seasoned salt, skillet fried skin down, then finished in the oven. The two young picky eaters here both gave thumbs up on the black pendesenca chicken. One I had to give a cup of the broth to dip my wife's homemade sourdough bread in. I had to try too. Yep. Bite of chicken. Yummy bread soaked in broth. Dang. Lets not solve covid. We can stay home and do this.