When I dropped split chicken breasts into the sous vide immersion bath on Wednesday, I was granted more than enough cooked chicken to split between two meals. Half went into the wonderful batch of Brunswick stew on Wednesday, and the rest was diced and mixed into an herby dressing, and the resulting chicken salad was piled onto brioche buns for Thursday night's supper. I find myself playing with the recipe a bit every time I made it, and this was one of the occasions where it was especially good.
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