SV seasoned legs, 167F x2hrs. Homemade French onion soup (or store bought if you are lazy and don’t enjoy flavor). Add the cooked chicken collagen & juice to the soup and reduce. Add sliced roasted baby portobello mushrooms and fresh or “steam-fresh” frozen peas.
Rip a baguette into bite-sized chunks. Toss in melted salted garlic butter w/EVO and toast them until golden brown.
Spoon stew into bowls, top with toasted croutons, and cover with shredded cheese. Here, I used a 2:1 Gruyere and mozzarella.
Place under broiler until getting those delicious little golden brown peaks. Top with fresh chive, and indulge.
by SecretlyHiddenSelf
2 Comments
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A crime against France.