A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
As excited I was about roasting a seriously good chicken the other day, I might have been even more stoked for the leftovers, which became this Tuscan classic: tortellini en brodo, little dumplings filled with leftover chicken and cheese, served in a clear chicken broth.
Pheasants originated in the Eurasian plains that stretched from the Caucasus Mountains to China. So I reckoned I’d adapt a pair of Chinese classic dishes for pheasant.
Saturday chicken was one of my favorite dinners growing up. I had no idea how my mum made it, and when I asked, I was appalled… yet strangely excited. I had to make it.