26 April 2016
Pot au feu de poulet au lait
I often make pot au feu with chicken legs. I marinate them in salt for overnight then cook in water with vegetables; such as onion, celery and carrot until the meat become tender. I have them as itself or use for other dishes. This one I heated up with some milk. Sauce was much milder than regular chicken sauce. It's better to add milk in the end of cooking because milk might crumbs up.
「鶏のミルクポトフ」私は鶏の脚の塩煮を時々作り置きしている。一晩塩をして、水、玉ねぎ、セロリ、人参などの香味野菜と一緒に柔らかくなるまで煮込んだもの。そのまま頂くこともあるし、身を割いて他の料理に使うこともある。
これは煮汁を煮詰めて、牛乳を入れてミルク味にした。牛乳はよく分離してしまうので、小麦粉が入るもの以外は、最後に入れて短時間温めると良い。
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