Tuesday, October 26, 2010

Bird is the Word: Local Food Expert Julia Leroy Shares Chicken Rillette Recipe

Check out this week's issue of The Sunday Paper to get tips from Chef Julia LeRoy on preparing chicken...her recipe for chicken rillette with pickled vegetable salad has been a dinner party hit and is sure to come in handy with the holidays approaching. Julia prefers humanely raised and locally procured birds, especially those from White Oak Pastures, and suggests readers use the same for their chicken dishes. You can also find other culinary tidbits from Julia on Facebook.

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