follow up on the rotisserie chicken, black chicken and duck confit soup
Was great, simmered it for many hours after it came to a boil adding onions, garlic, bay leaf, herbs ( thyme, sage and Mexican oregano), S/P , shredded and discard the skin and bones, added left over caramelized onion from steak sandwich the other day in the ridge, juice of 3 lemons and some of the ranch gordo’s coco tarbais beans from the duck confit casserole ( used 3 lbs of coco tarbais beans based on recipe but that was too much beans to duck/sausage ratio) so, I dish out around one pound of the cooked beans, added it to the cooked soup,
FANTASTIC , served with Italian’s store’s focaccia cheese herb bread!
Picture wil. not show but I. have a huge pot which will let y son and guest eat every 2 -3 hours as needed so I can work in the garden again
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