Leftover Chicken Ramen
"When I buy a roasted chicken from the grocer in a pinch, I remove one chicken thigh and both wings while it is still hot. Eventually, the rest of the meat makes its way into pastas, salads, soups, etc. Then we are left with the bones and the prized chicken jelly at the bottom of the tray. We can squeeze one more triumphant dish out of this chicken!" —Trevor Bird, British Columbia
Roast Beef with Peppercorn Wine Sauce and Yorkshire Pudding
A modern take on Prime Rib and Yorkshire Pudding, turns fine-dining into an everyday meal!
Wild Blueberry Teriyaki with Venison Yakitori and Toasted Panko
Instead of venison, you can also try this recipe with pork belly or duck heart.
