Saturday, May 5, 2012

CHICKEN LEG, CAVOLO NERO, BORLOTTI AND BASIL PESTO

Rustic Italian fare. I love brining chicken. It adds flavour, thanks to the infusion of salt. It help the skin crisp, thanks to leaching water from the skin. Gently braised fresh borlotti - in chicken stock (made from the chicken frame). Cavolo nero gently braised in extra virgin olive oil with a little garlic. Home made basil pesto.
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Posted by Rocket Man

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