The coming of spring…
After a week of rain, the occasional snow flurry and generally cold weather, the day broke bright and clear. It was, by all accounts, a day to make you believe that spring had arrived or was just around the corner—the sun shone, people strolled by the banks of the Seine and the joggers were out in force. We're not quite in a George Seurat painting yet, but it's coming.
After the exertions of a long week, I spent a lazy day cooking: a chicken korma for dinner tonight and leftovers for the freezer (recipe on the blog). Some really good chicken stock cooked up from the bones (also on the blog) and some crispy chicken scratchings to snack on made from the left over skin (below).
As the sun went down, throwing golden light over the roofs tops, I sat on my windowsill to learn some of the vocal from the week just passed. One of the most important aspects of studying at Ferrandi is the stage at the end of the course. If you want to work in a top Parisienne restaurant then its essential to know at least enough French to get around the kitchen.
This evening to the cinema that faces the Pompidou centre for Paul Thomas Anderson’s latest venture with Daniel Day-lewis, Phantom Thread.
Supper: chicken korma, with fresh peas and rice.
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Bonus recipe: Chicken Scratchings
I believe strongly that if you are going to cook with meat then it should be of the highest quality, eaten in moderation and that not a scrap should be wasted. Nose to tail eating isn’t just for the trendy foodies who frequent Fergus Henderson’s St John in Clerkenwell, you can do it in your own kitchen. I bought some excellent free-range chicken thighs from the butcher for a chicken korma (recipe) that didn’t require the bones, with which I made stock, or the skin with which I made these excellent little snacks. Everyone loves the crispy skin on a beautifully roasted chicken so I thought what better way to ensure that thee off-cuts don’t go to waste.
Ingredients:
All you need are some chicken skins, roughly cut into bite sized pieces, and some salt.
Method:
1. Blanch the skins for a few second in boiling water, drain. This is a trick used by Chinese restaurants to crisp up the skin of Peking ducks.
2. Lay the pieces of skin on the bottom of a large frying pan, no oil, but with a little salt.
3. Now turn on the the heat to medium and cook until very crispy. By laying the skin in a cold pan and then heating it up, more of the fat will render out leaving only the skin to crisp up—the fat can be drained from the pan periodically and stored in a jar to be used later to fry potatoes etc.
4. Remove from the pan onto a piece of kitchen towel, salt to taste. Store in an airtight container.
Tip: If the pan spits a lot (mine did) then just cover it with a piece of foil, don’t wrap the foil around the pan or cover with a lid as we want the moisture to be driven off the skin.