piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
...actually, you will probably be disappointed with the results if you use chicken for the Osso Buco. The slow braise that is used in the cooking process is meant for making tougher cuts more tender (the veal shank is a relatively tough cut of veal). If you were to use chicken breast it would probably get rubbery and tough.......the bones of a chicken would not hold up to the process either, they would turn to mush. If you have ever simmered chicken with bones for stocks or soups, I am sure you have seen what happens to chicken bones after long periods of being cooked in liquid........yuck for eating, but great for the resulting stock/broth. I would suggest using good cross cuts of beef or lamb shank with bone (bones add flavor) for the Osso Buco.
Good point if you're following directions. I would have just dredged boneless chicken, seared it quickly & then just cooked it all together to absorb the flavor where it says "braise until tender". I just glossed over that word "braise". I tend to forget that other people actually follow a recipe.
As for the chicken bones...I know exactly what you mean! Someone gave me a recipe that called for bone-in chicken to be made in the crock pot. She'd made it for us once & the flavor was quite nice. It only called for 5 or 6 hours on LOW, but I missed that & put it in before leaving for work at 8:30. By the time I got home at 6 it was awful! You were supposed to stir cornstarch into the juices & serve it over the chicken, but the juices were full of the mealy remnants of the bones. Now I just use boneless for everything.
And since we were doing Mama Melrose recipes today...
Has anyone ever tried this one? I just can't imagine using 37 slices of bread! And why are you using white bread for Italian Bread Soup?!? I would have expected it to call for Italian bread. (I realize it's probably because of the Italian sausage. )
Italian Bread Soup
Mama Melrose - Disney-MGM Studios
8 oz button mushrooms sliced
2 Tbl virgin olive oil
1 lb sweet Italian sausage - skinned & crumbled
8 oz yellow onion - small diced
8 oz stalk celery - small diced
12 oz can diced tomatoes with juice
5 qt chicken stock
To taste Kosher salt
To taste ground black pepper
37 slices white bread toasted
In a pot large enough to hold all ingredients, warm the olive oil over low heat. Add onion and sausage and fry gently, stirring frequently until onion is translucent. Add the celery, mushrooms, tomatoes, and chicken stock. Bring to a boil and season to taste with salt and pepper. Boil until flavorful, about 15 minutes.
At time of serving, add the toasted bread to bowl and pour hot soup over.
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Sun-Dried Tomato and Roasted Garlic Spread
Mama Melrose - Disney-MGM Studios
¼ c garlic, roasted
1 c Kalamata olives
1½ Tbl balsamic vinegar
1/8 c basil, chiffonade*
8 oz sun-dried tomatoes, halved
½ tsp black pepper
¾ c olive oil
Soak olives in water to remove the salt brine flavor. While olives are soaking gather the rest of your ingredients. After soaking the olives for about an hour, drain and place all ingredients except the basil into a food processor. Blend until pureed. After it is mixed well, fold in the basil.
[*To create chiffonade, stack several leaves on top of one another, roll them tightly into a cigar shape, then use a sharp knife to thinly slice the roll. The leaves will unfurl as you slice them (pictured at right). Gradually move your fingers away from the knife as you slice farther down the roll.
Chiffonade usually refers to cutting into thin strips, whereas the term "julienne" refers to matchstick-size sticks.]