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cwaltoniv_11803301

Birmingham, Alabama

Member since Apr 2009

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Reviewed Pork-Oulet

Nov 15, 2010 in Food Network Community Toolbox on Food Network

use twice as many thighs buy skinless boneless .deglaze with port instead of wine so it's not too bitter poured off almost all fat, almost a full cup and still made a roux. I used turkey stock for a bit more flavor, used 10 sprigs of fresh thyme in the simmer as well as the dried added 6 cloves garlic used frozen pearl onions yes I changed it but...

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