I used this grand Saveur recipe to spice up my chicken skewers. The addition of spring onions (scallions, green onions, as you will) makes the recipe into Negima Yakitori.
I adapted the recipe...
Since I had some poussin carcasses hanging around my freezer, and I didn't feel like deboning thighs, I roasted those bones in the oven (not broiled) until browned, and just used a pack of deboned, skinless thighs. And it didn't take me an hour and a half to reduce, since I halved the recipe... which was perfect for 6 skewers.
Lips are pursing.
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