Subj : Chicken
To : Dave Drum
From : Ruth Haffly
Date : Mon Dec 25 2023 12:53:35
Hi Dave,
DD> I see that Humphrey's has "leg quarters" in a 10# bag for 49c/lb.
DD> Time to start a fresh batch of chicken stock and pulled chicken.
RH> Sounds good to me. I've got to get some breast halves--want to try
RH> chicken picotta and don't have anything but leg/thigh quarters in the
RH> freezer.
DD> What is "picotta"? Iss it a 'typo'? Or a mash-up between 'picante' &
DD> 'ricotta'? Or a fat-finger for 'picante'?
DD> 86 that! It's very early Xmas morning. It's an "o" instead of an "a"
DD> in 'piccata' I do chicken picatta using dark meat. And leave out the
DD> little salt bombs (capers). Which used to get MLoo all excited.
Yes, the way we pronounce it, it's with more of an "o" sound than "a" so
that's the way I spelled it. Yes, mine will have the capers in it. One
of the men in our Legion post makes it for a lot of our pot luck meals;
I've not been able to get the recipe from him. Found some on line that
look similar, and yes, with the capers, so I will use them. Last month
when we were in western NY we went out to an Italian restaurant with
Steve's mom and siblings--I saw picatta on the menu and got it, yes it
also had capers. I used dark meat for the Moroccan chicken I made last
week (called for white) so I'm down to just leg/thigh quarters in the
freezer so will probably pick up some white meat when we do some
shopping later this week.
DD> 2 Chicken breast halves or
DD> - thighs; 4 to 6 oz each
DD> - boned, skinned
I may cut my chicken into strips and mix it with noodles the way our
friend does it. That, and a green salad will be a good meal. Yes, I do
use wine--for cooking only, not drinking.
---
Catch you later,
Ruth
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