LarryWolfe
Chef Extraordinaire
I shredded the leftover spatchcock chicken from Friday and simmered in chicken broth, WRC, oregano, garlic, pepper and onion for about an hour. After that reduced by half, I added milk, butter, Mozzarella, provolone, asiago, parmesan, romano and fontina shredded cheese. It's now sitting on low and will be served on sliced baguette.

