It seems that I did post the recipe for chicken muddle on this blog in September and promptly forgot. It is well worth making and since you end up with such a large quantity you can tuck it away in the freezer and enjoy the results of your work for a good while. I made it in my huge Oster Roaster this time and it was much less work. I just cranked it up as high as it would go and cooked it without the top so the liquid would evaporate. Got to be able to eat it with a fork, as Greensville Countians all know.
As we were filling the kitchen sinks with ice to cool the muddle, I remembered that when Mother and Daddy made the big iron pot of muddle, they used to buy ice to fill the thoroughly scrubbed bath tub and stick the little containers of muddle down in it so they would cool quickly and safely before putting into the big chest freezer.
That's pretty much all I know about chicken muddle, and I will try to keep better track of what I already posted, from now on.
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