posted on Feb, 12 2018 @ 08:20 AM
a reply to: RAY1990
Well, I used a hen as roosters are pretty hard to come by (and we ate all ours already). The hen was store bought.
It wasn't what the dish was 'missing' so much as how lack luster it was for all the work. I could have cooked up some chicken in the oven and dumped
some wine over it and cooked it off for a few minutes and had the same dang thing. Would have saved me 5 hours of work.
What you did was similar to Alton Brown's method (which is what I should have done...in retrospect). I opted to go a different route, and it didn't
I did brown the chicken first, then flamed it off with Brandy before simmering.
My biggest complaint? Despite all the 'juice' / sauce, the chicken was...dry. (at least in my opinion).
I was reading some stuff this morning which said I should have nixed the breasts altogether and just gone with all dark meat. Makes sense actually,
now that I think about it. A rooster would have a much more weathered (used) breast than a store bought hen. Again, live and learn I guess.