tag:blogger.com,1999:blog-6040346349049757534.post552173874758612285..comments2024-03-16T10:53:12.106+00:00Comments on <center>Jenny Eatwell's Rhubarb & Ginger</center>: Marco Pierre White's Chicken Chasseur ... oh dear.Jenny Eatwellhttp://www.blogger.com/profile/16664664803454422811noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6040346349049757534.post-19492318840329653692013-01-29T10:34:33.521+00:002013-01-29T10:34:33.521+00:00Each to their own, MrMorris. Personally, I don...Each to their own, MrMorris. Personally, I don't have unlimited freezer space in which to keep beef, chicken, lamb, veal, pork, vegetable and fish stock - because they're what I use and so they are what I'd require to have on hand. As we only have a small freezer with no space to put another (believe me, we've tried!) I go for the next best thing - which is a good quality stock cube, or stock pot, or powder. I find the flavour of Knorr's stock cubes to be true and their low salt stock cubes very useful. Essential Cuisine is another invaluable source of stock - but in this case, stock powder.<br /><br />As for whether Marco uses Knorr stock pots in his restaurants, I sincerely doubt it. However, he might use them at home!Jenny Eatwellhttps://www.blogger.com/profile/16664664803454422811noreply@blogger.comtag:blogger.com,1999:blog-6040346349049757534.post-8161574759903796632013-01-29T01:46:03.373+00:002013-01-29T01:46:03.373+00:00I would never use something like a Knorr stock cub...I would never use something like a Knorr stock cube, or any other kind of ready made stock cube, whoever had been paid a fortune to recommend it. Make your own stock, its easy, you can freeze it in ice cube trays and then just use the cubes as you need them. I would never use something like gravy browning either. Does Marco PW really have these in his recipe ? This man is supposed to be one of the top chefs in the land, he has plainly let his standards slip in his pursuit of the filthy lucre. mrmorris50https://www.blogger.com/profile/02309805499344156857noreply@blogger.comtag:blogger.com,1999:blog-6040346349049757534.post-88426988754634720062012-07-04T08:34:30.675+01:002012-07-04T08:34:30.675+01:00Thanks for that, I was seriously starting to wonde...Thanks for that, I was seriously starting to wonder if it was me! No, your comments agree with Mr Tom Hux, who commented that the recipe "smacked of Knorr's Development Kitchen". I consider the loss of the Rhug bird to be something of a tragedy and very definitely a lost opportunity. :( As Sam from the Bournemouth Echo said, "that'll teach me" - and it will, I'll definitely do my own recipe next time (if there is one!). lolJenny Eatwellhttps://www.blogger.com/profile/16664664803454422811noreply@blogger.comtag:blogger.com,1999:blog-6040346349049757534.post-25207739980991071962012-07-04T00:34:15.305+01:002012-07-04T00:34:15.305+01:00What a shame! The recipe is the problem; really, r...What a shame! The recipe is the problem; really, really decent chicken, which has been reared a fair bit older which the Rhug birds are, needs low and slow - the recipe is a bit careless and looks like it was designed for a more commercial bird. You're too right about the bones too. Commercial chickens put down protein really fast - before the skeleton has chance to properly develop - due to the hybrid breed, the way they are fed and how they are housed. Here's a nice piece from last week's Indy http://www.independent.co.uk/life-style/food-and-drink/features/pecking-order-how-to-get-a-better-breed-of-bird-7897101.html<br /><br />A huge shame as the base ingredient -the bird - would have been fantastic cooked at a lower temperature. And I agree with you on the wine - the Ortega is super lush :-)<br /><br />Forman's are good people; hugely dedicated to providing a big mix of the best of British producers (which aint a cheap thing to do - the logistics are crackers) so again - shame about the recipe!The Shedhttps://www.blogger.com/profile/01464898095881984697noreply@blogger.comtag:blogger.com,1999:blog-6040346349049757534.post-81167522193122227142012-07-03T12:01:32.286+01:002012-07-03T12:01:32.286+01:00Jointing up a chicken is rapidly becoming the only...Jointing up a chicken is rapidly becoming the only way to afford to buy chicken here. :( I'm sort of hoping that the next one won't be as tricky as this one was. lolJenny Eatwellhttps://www.blogger.com/profile/16664664803454422811noreply@blogger.comtag:blogger.com,1999:blog-6040346349049757534.post-19006828768943052292012-07-02T19:53:14.417+01:002012-07-02T19:53:14.417+01:00Sounds like the recipe was the issue. I have neve...Sounds like the recipe was the issue. I have never jointed a chicken and am not about to start. <br /><br />Have a great dayCarolehttps://www.blogger.com/profile/16985978221627051493noreply@blogger.com