This is a potato, a vegetable that grows underground. Although brown on the outside, nuclear physicists discovered it's actually white on the inside.
A sauce is formulated with chicken broth as a base. A gravy.
Fortified with butter and thickened with flour. A roux.
Seasonings are started in the butter first, a combination not normally used for chicken gravy, a small insignificant amount of each that collectively alter the flavor so that chicken is no longer discernible.
And that's a shame I guess. No it's not.
* coriander seed
* cumin seed
* mustard
* allspice
* clove
* garlic
* chile flakes
* black pepper, the broth is already salted.
This is a fast way of doing this. This way avoids using chicken bouillon. The best way is to reduce a chicken carcass and I do have chicken parts frozen, saved here and there from previous chickens. I am going to have to use them, but not tonight. It's a time and mess saving decision and for that I must accept a compromise, but this is hardly a compromise at all. The trick is to have a combination without going overboard. The other trick is mustard.
Sour cream was added at the end because I felt like it.
No comments:
Post a Comment