The spectacular weekly market in Chateauroux, France, boasts the freshest of young turnips sprouting vitamin-filled greens, gorgeous artichokes--gorgeous everything--fresh organically-fed chickens, cheeses, breads, croissants . . .extraordinary aromas.
I got a chicken and some turnips I'm planning to make with polenta in a few days, but for lunch today I stir-fried the innards (including the neck) in a tablespoon of olive oil, salt, pepper and garlic powder. A single tip: soak all innards in milk for about half an hour; drain and rinse. This makes them taste better. I threw in the washed, chopped greens after the innards had been frying about a minute:
I let everything fry, stirring occasionally, for about five minutes:
and then ate:
The chicken juices, salt and pepper gave the greens a great flavor. The neck wasn't edible, but almost everything else was. Simon the cat appreciated licking the remains.
Any recipe with the word "innards" in it ain't for me.
ReplyDeleteWell, call 'em a liver, a gizzard, an oviduct, a neck. Really not bad, especially the liver. Could have used more than one of those.
DeleteSame here. No innards for me. Mum used to eat turkey necks and all sorts of parts I would never eat, but I attributed her taste for such food to her having been brought up during the Great Depression, partly on a family farm in the Hudson Valley.
DeleteWell . . . this was a French corn-fed chicky. Yum!
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