Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Pâtés don't have to be difficult, expensive, contain lots of fat or have a strong liver taste. This light, baked poultry pâté is the best proof.
Chicken Galantine and Duck Roulade were such great temptations, I made both. Aside from the duck, most of the ingredients were local, including the morels. Although time-consuming, I would do it again for both the flavor and unique presentation.
A boned chicken filled with merguez sausage and then tied into for lack of a better term a roast. The bird is roasted and served hot or cold.
An easy recipe for tangy chicken jerky -- with winter approaching, meat deserves some of our preserving love, too.
Chicken and Italian sausage galantine.
Another month has passed and we’re sadly that much closer to the end of The Year of Meat.
In which I roll a few fatties - duck and chicken, that is.
Rillettes made from chicken with the flavor of buffalo wings.
Chinese soy sauce chicken galantine with ginger-scallion oil.
This month's Charcutepalooza challenge .... galantine. Chicken & apricot forcemeat inlaid with a pork tenderloin and poached in it's own skin.
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