The boss and I were at work on the Book Annex when the order came to get out of the cold and into the kitchen. Pressed to put dinner on the table, we read once again Edward Thompson’s fine, inspiring words:
We cannot write our recipes at leisure in the drawing room and pass them on to the servants’ hall (although some try to do that still); we must improvise our recipes as we sweat before the kitchen fires. – Exterminism and Cold War, p.348
Actually, it was good to get out of the cold and rinse the rockwool off for a bit. We looked in the freezer and the recipe books and came up this reliable Tre Stelle recipe we have used for years. The only problem was that we did not have any chicken breasts with skin on in the freezer. We did, however, have some substantial chicken thighs. A little deboning work and the stuffing worked amazingly well under the skin. It all got plated up fairly nicely as you can see in the picture below.
NB: Joe Briggs Place seems to be back in business. Look for more informative, useful information on this blog in the days ahead.
You can find a fully formatted PDF file of this recipe here.
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