Fretting Fixings Recipe

How to make it

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• These are flavorful and tender,firm and taut in texture,which give them a distinct mouth feel.
• Okay...you first challenge is: (1) You have to be in shape...(2) A good pair of running shoes...(3) A Hook...(4) Allowed loose in the barn yard...(5) Do your pickin' and choosin'...and Go For It.
• Drop the rashers in boiling water,and cook for about 3 minutes,until light in color,drain and pat dry with fresh kitchen towel.
• Pour the wine in a saucy pan and add the chicken oysters.
• Cover tightly and bring to a nice simmer.
• Cook gently for about 5 minutes,remove from the heat,and let it cool off...without removing the lid.
• Remove the rind from the bacon,and discard...it's done it's job.
• Shred the bacon in strips,and let it face some heat with some oil...and cook until crisp.
• Left the cooled oysters up and skim the skin.
• Strain the cooking liquor through a fine sieve into another pan.
• Bring to a boil...add the honey...and cook down...until it becomes a nice sticky glaze.
• Return the oysters to the pan and coat with the glaze...keep them nice and warm.
• Combine the Wild Garlic,curly endive,lamb's leaves and cherry tomatoes.
• Stir in the oil,vinegar,sea salt,pepper...then toss in the bacon pieces.
• Arrange this in the center of a large pleasing plate,and lay the oysters down.
• Drizzle over any remaining glaze...and serve.
• ~ It's not quite my voodoo dance naked with dead chicken recipe...but have that planned next chance I get...but for now,this will have to do~
• Note: Oysters are two small,round pieces of meat on the back of poultry near the thigh.Some regard the"oyster meat"to be the most flavorful and tender part of the bird.
• In French,this part of the bird is called "médaillons du poulet". There's a smaller part (near the parson's nose) called "sot-l’y-laisse" which translates,roughly, to "only a fool would leave it."