As regular readers of ES might know I have difficulty pleasing my BF — in the kitchen. One of the food items that doesn’t sit well with MrsBritannia is dark meat, and I have to be honest it doesn’t sit well with me either, especially on the bone, unless it comes in a basket sitting on a bar with a beer.
The day after Christmas, at least in the U.K. and many parts of the Commonwealth, is known as Boxing Day, a Victorian-era tradition when the wealthy would provide gifts and leftovers to their servants, so they could enjoy a day off for the holidays themselves. I was brunching across town on Christmas, so I didn’t have any leftovers the next day (fortunately I didn’t have any hired help to disappoint, either). So for Boxing Day dinner we decided to make a roasted chicken and vegetables. As most of our friends were recovering from Christmas themselves it was just the two of us, which made for plenty of post-Boxing Day leftovers, including dark meat. I put out a call for what to do with the meat and I was given a couple of good suggestions, including chicken croquettes and a pastel de choclo. But I played it safe and went with chicken pot pie.
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