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>       Title: Chicken Piccata
 DD>  Categories: Poultry, Citrus, Wine
 DD>       Yield: 2 Servings

 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
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... It's as easy as 3.1415926535897932384626433832795028841!

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