I made the stock exactly according to the recipe, though the COG urged me to use tinned organic chicken broth. Quelle horreur! If I am going to do it, I told him, I'm going to do it exactly as instructed.
But I'm not sure why you have to truss the chicken when you are only going to take it out later. (I trussed it). And why you have to fold up and tie the bouquet garni - parsley, bay leaf, thyme tied between leek leaves - when you strain the whole thing later? (I folded and tied). Will my stock will be superior because I have trussed, folded, and tied?
Then, I figured out how many Weight Watcher points in each serving. Soup (with 6 TBSPs of butter) OK at 3 points. Creme Renversee not bad at 5 points. Veal Thingie.... 22 points per serving. It has 8 TBSPs of butter, 1/4 cup of oil plus one cup of creme fraiche, which together hike up the points.
And here I draw my line in the sand. Cordon Bleu or not, I'm going to reduce the amount of fat in this dish. It's just not healthy. It would be more merciful to just bash the COG on the head, rather than kill him slowly with Bad Fat. I'll report back about how much fat I actually used. Hopefully, it will still taste good.
And I still get points for trussing, folding and tying, don't I?
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1 comment:
Yes, you get points. And for using an organic chicken to make stock. At least, I did all those things, so I want points, too.
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