Chicken Pie

[Wansworth]

I always try to include the word "mucho" when speaking to Spanish people.

It means a lot to them.

Really,will try it on the neighbours?

 

[grumpy_o_g]

Through an oversight I posted in the wrongforum but I am on land .I looked at thighs(chicken) butit seemed a bit of a faff .. although per kilo they were cheaper anyway I bought two breasts ,one will do for a small pie the other frozen as my dear heart is a vegitarian.

I usually use a mix of breast and thigh for pies, curries, etc. It's not that bad - only takes a couple of times before you get the hang of it. How to Debone a Chicken Thigh | Knife Skills. Breast cooks a little quicker so worth thoroughly browning the thigh meat to give it a head start. As a bonus the the bones make an excellent stock which can be used for the sauce (the stock also is excellent for Pork Sausage gravy.

The skin can either go in the stock or be fried and fine cut strips of it can be used as garnish (I usually top a chicken pie with a layer of mashed potato and maybe some cheese). The fat from the skin will add to the Chorizo grease for browning the meat. Not that chorizo would be my choice - black pepper, cumin or fenugreek seeds, a few dried crushed chillies perhaps is my preference, added to a thin white sauce. Alternatively I do a thick béchamel sauce with a little cheese added if I am using a lot of leek, onion potato, possibly peas too. The spicier sauce doesn't work as well with a lot of chunky veg for some reason.

 

[Slowboat35]

Why bother deboning a thigh before cooking, isn't it far easier for the diner to do that?

 

[Spirit (of Glenans)]

Why bother deboning a thigh before cooking, isn't it far easier for the diner to do that?

Not in a pie.
Anyhow grumpy_o_g's tip above, to brown the leg/thigh well, before inclusion obviously makes it a a lot easier to bone (debone? When I worked with bacon, we used to "bone" it before splitting the side and cutting it into joints, and slicing the back and streaky into rashers.

 

[The Q]

 

[Beneteau381]

Forget the fine detail, but an old gentleman asked her about her little dog. She told him it's name, so he asked her if it was because the dog was a bit plump.
No, she said, it because he f**ks pigs. All in a 'little girl' lisp.
You did ask..

And if girls are made of sugar and spice and all things nice, why do they taste of anchovies ?

 

[dgadee]

I beg to differ. If they were Italian they might pronounce 'Z' as ''-ts-" , but in Spain the Northern Spaniards do it with a lisp, whereas in the South, in the Canaries and in the Hispanophone countries of South America, i.e. most of them, they pronounce the 'Z' exactly the same as we do. Not a 'ts' in earshot! Eso es el verdad!

My colleague, Fernando, from Zaragoza (in the north with the 'th') and I were in Chile. He said, dismissively, "These people - they speak the Spanish of the 16th Century!"

 

[Wansworth]

Choritho……chorizo…in galicia