Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

scubadoo97

scubadoo97


Sp

White bean chicken chili  tonight.  Broke down a chicken.  Used the white meat for the chili. The leg quarters and wings will be used at a later date.  The carcass made the base of the stock along with the bean liquid 

We really dug the chili.  Onions, garlic, celery and  carrots were the aromatics along with parsley and a touch of cilantro,  poblanos and jalapeño for depth and heat 

scubadoo97

scubadoo97

White bean chicken chili  tonight.  Broke down a chicken.  Used the white meat for the chile. The leg quarters and wings will be used at a later date.  The carcass made the base of the stock along with the bean liquid 

We really dug the chile.  Onions, garlic, celery and  carrots were the aromatics along with parsley and a touch of cilantro,  poblanos and jalapeño for depth and heat 

×
×
  • Create New...