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squeeeb · 07-17-2009, 01:44 PM

thanks lord eden.

deglazing the pan with the white wine sounds like the way to go! i sometimes make my chicken stock with wine, sometimes not, just depends on if i have an open bottle.

i don't season the flour cause it seems the paprika just burns, and the flavors stick to the chicken better, but that's just what i think, i'm not sure if it's true or not.

haven't thought about doing the beurre blanc first, is that just to make it go a bit quicker, or is there another reason for it?

07-17-2009, 01:44 PM	#3 (permalink)
squeeeb part of the problem Location: hic et ubique	thanks lord eden. deglazing the pan with the white wine sounds like the way to go! i sometimes make my chicken stock with wine, sometimes not, just depends on if i have an open bottle. i don't season the flour cause it seems the paprika just burns, and the flavors stick to the chicken better, but that's just what i think, i'm not sure if it's true or not. haven't thought about doing the beurre blanc first, is that just to make it go a bit quicker, or is there another reason for it? __________________ onward to mayhem!