i may have buggered my weekend cook-up up.

i bought this white wine cook-in sauce from asda.
god knows why.

read the instructions and thought "fuck that".

so,
plan 'b'.

we had got some turkey size foil left over from the bah humbug season,
so;
i lined a baking tray with the foil,
crammed it with nine good sized thighs,
poured over the sauce,
put a sheet of foil over the top,
scrunching the edges of the two sheets together,
it's cooking now,
on gas mark 4/5.

just over an hour,
i'm thinking.




then,
hopefully,
eat them with my mean-mix hotpot,
( "mean-mix"?)
oh you know what i mean.

bean mix ffs.

you wouldn't believe the errors that i correct having put up something like this.

and assortment of veggies.

That'll work, Eric

well,
the thighs cooked.
sauce a bit thin because of juices from chicken.
might thicken up when it cools.

erixter wrote:well,
the thighs cooked.
sauce a bit thin because of juices from chicken.
might thicken up when it cools.

How'd it go eric?

bitofatwat wrote:

erixter wrote:well,
the thighs cooked.
sauce a bit thin because of juices from chicken.
might thicken up when it cools.

How'd it go eric?

alright mate.
eating some now.

i drained the left-over sauce into 2 bowls.

fucking delicious.

a bowl for brekkers tmorra.

erixter wrote:i drained the left-over sauce into 2 bowls.

fucking delicious.

a bowl for brekkers tmorra.

Top marks eric I think some of the best chefs just fuck about with food and present it like an Artist.

you're probably right there boat.

and quite often,
they're tasting as they cook,
a pinch of this,
a bit more of that.
i suppose that's how a lot of recipes are formed.

Chicken grease for breakfast!

not really.


just soup that had had chicken cooked in it.

there was some grease,
but not much.