Oh, yes. Well that was a question of moral fibre, of course. Quite right. Can't have chaps jumping out just because they're a little bit on fire, can you?
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Brown chicken stock is a wonderful base for many sauces and is gloriously flavoured, of chicken. Turbot, whilst my favourite fish, is just fish. It tastes like mild fish, that's it.
I like fish but white fish is effectively just a transport for whatever sauce you put with it. Chicken, when cooked properly and served with an appropriate sauce, can be quite delicious.