overnight in water. This a.m. I shopped for chicken thighs and other ingredients. I brined the thighs early, prepped the Pork Roast and did some of the small stuff. Nick came over around 2 to act as Sous Chef. We used a recipe for a simplified version from Cook's Illustrated that recommended using chicken thighs instead of Duck Confit. (A very difficult to find ingredient here in the Big O.)
|Nicholas manning the meat browning|
Ok, the verdict. A lot like ham and beans but the beans are super creamy and the flavor was indescribable. The touch of clove really deepened the base notes. The meat was exquisitely tender and it was comforting and tasty.