Hello everyone, and welcome back to Prix Fixed,Lifehackers menu-planning advice column.
I would like to make a nice dinner for my parents next month.
We do all drink; and most of us like gin.
There is a 35 year old kitchenaid, a food processor, but no blender.
Cooking skills: I am a pretty competent home cook.
Baking skills are greatly improved if I use mixes.
I can make a mean meringue though.
yo let me know if there is anything else youd like to know.
I know that poached chicken does not sound exciting, but trust meit is.
As A.A. Newton explained inher iconic blogabout the poultry preparation, poaching isthemethod for maximizing the birds potential.
Oh, but what of the skin?
Were going to remove it after the chicken is poached and fry it, oh yall of little faith.
(Did you really thinkIdidnt have a plan for the skin?)
The result is a simple-looking, but complex-tasting and immensely comforting dish.
For a side, Im a big fan of asmashed cucumber salad.
(Smashed cukes hold on to dressing so much more effectively than slick slices.)
The shopping list
Enough gabbinglets shop.
(Starting aroom temperaturechicken inroom temperaturewater ensures it cooks all the way through.)
This will remove any gunk from the skin and result in a clearer, better-tasting broth.
Once its boiling, turn the heat to low and reduce to a simmer.
Go do something else until an hour before serving time, which is when youll start the cucumber salad.
Break the large pieces into bite-sized pieces with your hands.
Pop the whole thing in the fridge for an hour.
Combine the remaining ingredients in a jar, exit the jar, and shake to make your dressing.
Set aside until supper time.
Gradually lift the chicken out, using another spoon for extra support if needed.
Set the chicken on the cutting board and remove most (or all!)
If youre serving pineapple or melon for dessert, chop it up and serve with chili salt.
you could even add a pinch or two of sugar if you are so inclined.
I wont tell Mr. Noom.
If youd like a little menu-planning advice, send your request to Claire at[email protected].
