Posted on 27/10/07
Osso beak-o
My inspiration for chicken osso bucco was two-fold. I love the sauce for osso bucco, so rich and flavourful, and I am also fond of gremolata, the parsley, garlic, lemon mixture. But the texture of braised veal is not my favourite. Loving chicken, and especially chicken legs and thighs, it seemed like a good idea to try the technique of a traditional osso bucco with poultry.
The full text of this article has 905 words.
To continue reading this article, you will need to purchase this article.
Already have a member account? Login now
Pay-Per-View Offers To read the complete article, select one of the following options
Purchasing from globeandmail.com is quick and secure.
