Man Food, Chef Snacks…

Okay, we are getting in these really nice organic whole chickens free range from Washington.  We use the breasts for the sous vide chicken, the tenders for pastas and picattas, the livers for a sautéed dish and the carcasses for stock.  The wings, what to do with the wings…  Never enough of them to put on the menu.  So, here we have the birth of chef snacks.  Hate to just throw them in the old stock you know…  250 grams sweet chili sauce, 50 grams Tabasco sauce, 80 grams whole unsalted butter.  Let it come to a boil and reduce slightly.  Reserve.  Coat the wings in flour, salt and pepper.  Fry in 350 F oil until cooked through.  Toss in the sauce.  Plate it up with herbs and homemade fries.  Tastes REAL good after 15 hours of work.

Next step is to get a real camera to show some better detail!

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