Mosca's Chicken a la Grande

T.G · 10-20-2011, 01:48 PM

Quote:

Originally Posted by OLS

I have to admit, I just fiddled with the supposed recipe from Mosca's web page. It is somewhat
vague to begin with. Try to ignore my poundage I guess. I use a whole chicken cut down about
twice the normal 2-2-2-2 stage. (2 of everything) I end up with about15-16 pieces.
Ironically the chicken proportions could maybe affect the rest of the recipe if you were scaling way
up or way down, but in general, I think the juice ingredients are about the same for 1/2 a chicken up
to two chickens. It's really just more or less juice to use with your pasta and bread. So you can really
experiment in my experience. But yeah, a whole chicken. And here...you can fiddle with this, too.....'

http://moscasrestaurant.com/recipes-fresh-seafood.html

Quote:

Originally Posted by OLS

But down in LA, Adam, and in particular with this dish, I think the back and neck are important to the sauce,
even if they are removed before serving. Lotsa good stuff in nem bones. A good chicken gumbo demands it.

Thanks Brad.

And I don't disagree about the flavor of the sauce when parts like the neck and back are included, when I looked at the photos, I didn't seem to notice them being in there, so I thought they might not be included.

OLS · 10-24-2011, 06:18 PM

Quote:

Originally Posted by T.G

Thanks Brad.

And I don't disagree about the flavor of the sauce when parts like the neck and back are included, when I looked at the photos, I didn't seem to notice them being in there, so I thought they might not be included.

I think I left mine in just for the sweet meat, but I live alone. If I was serving it for others I think
they would tend to like it better if they did not see it or need to pick at it. I am glad so many people are
putting this one to use. I LOVE the way it tastes, smells and it fun to cook, and EASY to memorize.
Once you get the sauce down, try to use a little more flair on the pasta. Has anyone used the thin spaghetti
with the olive oil and butter and herbs?? Hell, now I have to make it this weekend, lol. I am using shell pasta.