October 11, 2009
Some Women Love Smoked Bacon Fat
Filed under: The Black Arts
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What could possibly make this homemade roast chicken dinner casserole* any better?
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If your answer was "covering each homemade dumpling/biscuit with a thick slab of smoked Polish bacon" you are correct, congratulations.
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Holy shit how sexy is //THAT//? (Some women love chocolate, some women love champagne and some women love smoked bacon fat. <- BEWARE OF THE LAST TYPE, FELLAS, THEY'RE INFAMOUSLY CRAZY.)
* I roasted a paprika-oregano-lemon chicken over a bed of vegetables'n'herbs (celery, swede, carrots and potatoes mixed through with lemon thyme, butter, garlic, brandy, bay and mushrooms) and served it with homemade stuffing (gluten-free bread, pumpkin and sunflower seeds, spices, cayenne pepper, garlic, celery and mushrooms) and cabbage (sauteed in butter with oak smoked pancetta and roasted hazelnuts).
The next day I made brown chicken stock using the leftover carcass, skin, and wing tips and added all of the roasting pan juices from the previous day. The day after THAT I cubed up the stuffing in little squares, cut the leftover vegetables and chicken into tiny pieces and combined everything (meat, vegetables, stock, cubed stocking, sauteed cabbage leftovers and some frozen peas) into a bacon greased casserole pan and topped it with a homemade biscuits**.
It was JUST BEFORE I capped the pan with greaseproof paper and foil when I had my moment of smoked Polish bacon genius. And the rest? Pictorial history.
** A traditional Ukrainian biscuit recipe. Instead of using two cups of flour I ended up with one cup of wholewheat flour and one cup of gluten-free flour and made the bland dough more interesting by seasoning it with garlic infused Scottish rapeseed oil and herbes de provence.
