ngredients
Yield:
4 servings
8rabbit hind legs, about 2½ to 3 pounds
Salt
pepper
2tablespoons vegetable oil
4large shallots, thinly sliced
⅓cup cornichons, halved
¼cup cornichon brine
3tablespoons white wine vinegar
3cups chicken stock, or as needed
4tablespoons butter, cut into pieces
⅓cup chopped flat-leaf parsley
Continued on the next page
The Best HOMEMADE CHICKEN POT PIE Recipe
Slow Cooker Barbequed Beef Ribs
Grandma’s preparation with an orange
Cheesy Texas Toast
It’s ‘Mama’s Magic Loaf,’ packed with flavor and somehow always better the next day (if there’s any left)
Fresh Vegetable Salad
Phalanx: the plant that purifies the air at home, one is enough to eliminate harmful substances
24 Ingenious Uses for Dryer Sheets That Go Beyond the Laundry Room
10 most powerful berries & the optimal amount you should eat