Soused Coney (or Chicken)

We have had good weather here this last week and that has turned my thoughts to lighter meals that require a minimum of cooking or meals that can be eaten cool or cold. Today I am going to be talking about sousing, as it requires very little work to prepare and is at its best when eaten cool.

I find sousing can really balance up drier meats such as coney, chicken or even quail or tuna. It can be eaten with soused vegetables as a main course or can be used to liven up salads. Just a sprinkling of a bit of soused quail, chicken, coney or tuna can add a little protein to a salad and the oil and vinegar liquid works as the dressing.

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So just what is sousing?……………..

This is “slow cooking” at its best. Just relax and let it simmer slowly for a couple of hours until the flavours have infused and the meat is just coming off the bones. I am lucky enough to have a wood fired stove. There is nothing better than reading, or listening to music with a good glass of wine by my side………

To read the rest of the article and to veiw the recipie please click here.

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