One important job that needed to be done today and which I had completely forgotten about was making chicken soup from the broth I made the other day.
Being completely unfamiliar with anything but very ordinary green beans and haricot verts, I found myself texting Kerry and asking what those flat beans were that she had brought up from home and were they suitable for soup. Apparently they are aptly named “flat beans” and work fine in soup.
The chicken Marylands have been dealt with. The thighs are back in the fridge waiting for dinner time. The drumsticks or vacuum packed and safely stashed in the freezer.
There was just enough extra skin for this tiny wonderful little pan which Kerry came across here yesterday. Not only will we have a tiny bit of crispy chicken skin, we will also have the beginnings of a well seasoned cast-iron pan.
Edited because I managed to muck it up.
The beef shank vacuum packed and ready to go into the sous vide. I tried my best to show you how thick it was in the second photograph.
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