Ingredients
Leaving the potato skins on is the first unorthodox step in Jourdyn’s approach. She peels the chickens, washes them well, and then boils them in a combination of water and chicken stock. I wanted to try her method as it was different from the usual formula.
I cooked the potatoes skin-on according to Jourdyn’s instructions, mashed them with butter, conserved broth, and black pepper. The outcome was spectacular; the peels added a rustic texture and the broth gave the potatoes a subtle umami taste.
Preparation
I cooked the potatoes skin-on according to Jourdyn’s instructions, mashed them with butter, conserved broth, and black pepper. The outcome was spectacular; the peels added a rustic texture and the broth gave the potatoes a subtle umami taste.
Exploring New Horizons in Food
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