Sunday, 23 March 2008

Handy cooking hint...

A poule pac is a type of chicken most suited to cooking in bouillon. I suspect this is what we would call a "boiler" in english. Despite the fact that it looks as good as any other poulet, it should not be served roasted. And certainly not to guests for lunch on Easter Sunday...Oops!

bouillon - broth
poulet - chicken

2 comments:

Rosebank Magic said...

Oh dear! Just as well they were Australian. I hope they have a sense of humour. Do you think they will come again?

Penny said...

Fortunately I did very good vegies, stuffing and gravy and we just ate the breast!

:)