The detail of the peppercorns and bay leaf seems key to me, and the fresh parsley at the end is a chef's touch. That shredded meat must have been next level. Did you notice that gelatinous texture as it cooled? It's a sign that the bones released all their collagen. Congratulations on documenting every step; the care you put into it is evident. Now you're part of Polish culinary tradition. Keep experimenting and sharing!
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