When the recipe calls for a 3 to 4 lb. chicken, don't buy a 7 lb. chicken. Because it won't fit in the biggest pot you have ( an "us" issue, as the 7.5 quart pot was clearly not big enough for a 7 lb. chicken to be submerged in water).
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| Precarious. |
It will essentially double your cooking time (an "everyone" issue, as I assume most people like to eat dinner with in 4 hours of starting to prepare it) as well, as you try to cook down the chicken broth mixture you made with twice as much water, trying to cover your gigantic chicken.
It took forever, but it was pretty delicious (and we have lots of leftovers). I also made up time by using thawed puff pastry instead of homemade pie dough, which cooks up super quick.
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| Much better. |
The chicken pot pie recipe was used was from Mark Bittman's How to Cook Everything.
Paul and I had some amazing potato pancakes while we were in NYC, and were itching to replicate them at home. We found a great recipe combining both russet potatoes and a little sweet potatoes. They were really easy to make, and turned out tasty and crispy (even thought I accidentally put two whole eggs into the mixture, rather than separating the eggs and just adding the yolks to the potato mixture). To correct this, I did whip two more egg whites as listed in the directions, and they turned out well. I wasn't sure if I omitted this step, if it would make the pancakes less fluffy. I also was out of green onions, so I left those out. They tasted great with a little salt -- no need for sour cream or anything like that to flavor it up.
