Layer flavor properly: sauté mushrooms and deglaze with wine, cook vegetables fully, fold in rotisserie chicken, and build a supreme-style sauce from roux, cream, mustard, and wine.

Structure first. Richness second. Brightness last.

Full post:
https://the-good-plate.com/deep-dish-chicken-pot-pie-with-sauce-supreme/

#ChickenPotPie, #ComfortFood, #FoodPodcast, #CookingTechniques, #SauceSupreme

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In today’s review, I test reusable silicone food storage bags in my own kitchen. I show how I use them to store chopped and sliced bell peppers in the freezer, how well they reseal, and whether they can replace single-use freezer bags.

These bags seal tightly and have helped prevent freezer burn without pulling out my vacuum sealer for everyday items. They come in four sizes, which makes them practical for meal prep and leftovers. I also talk about one small drawback: while they stand up, they don’t stay open on their own, so I use a bag holder when filling them.

If you’re considering switching to reusable silicone storage, this is a real-world look at how they perform.

You can read the full written review on The Good Plate. https://the-good-plate.com/review/silicone-food-storage-bags-review/

Visit us at The Good Plate for ingredient amounts, detailed instructions, photos, tips, and more.

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Chicken skin isn’t waste. When air fried, it renders its fat and turns into an incredibly crisp, one-ingredient snack with real bar-food appeal. A few drops of Crystal hot sauce give Buffalo-style flavor without frying, butter, or heavy sauce.

This episode explains why chicken skin crisps so well, how air frying changes the texture, and how no-waste cooking can still be indulgent and satisfying.

Read the full post here:
https://the-good-plate.com/air-fryer-chicken-crisps/

Visit us at The Good Plate for ingredient amounts, detailed instructions, photos, tips, and more.

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Have a question? We would love to help! Ask chef@the-good-plate.com