Turkey Tracks: December 18, 2020
I’m the queen of cream—local, raw heavy cream, that is.
I’m off coffee right now, so I’ve been looking for other ways to use my weekly heavy cream.
Look at this yummy, warm lunch.
I sautéed some veggies and herbs in duck fat: zucchini, onion, garlic, carrots, cauliflower until they began to color up. Then I added in some cubed roasted chicken from breasts I cooked the day before—just turned the meat in the veggies until it heated a bit. Add sea salt at some point.
Then the magic!
I poured cream over the whole mixture and stirred it until it heated and got bubbly. At that point it all needs to leave the frying pan and got into a dish that will hold the cream gravy.
I’ll be doing this method again with leftover meats.