How to make a dragon’s ear for the $10 million market

I know, this one is a no-brainer.

I just can’t help it.

Chicken is an incredibly important food for many of us, and while we all love our food, I want to make sure I’m putting as much care and thought into the chicken I eat as I do the meat.

And while I’m happy to eat whatever chicken I’m given, I’m not happy with the way the chicken is cooked. 

I’m not one to eat chicken without thinking of the chicken, but I’m also not one who wants to eat the same chicken I’ve never eaten before.

I started looking at the chicken factory’s chicken factory in Rundle Park and thought, I can’t wait to make my own dragon’s ears.

I’ve got some chicken laying around the house that I’ve made chicken ears for and now I want some more.

I decided to make the ears on a chicken drumstick, which is what I have on hand.

You can buy chicken drumsticks online, but you’ll need to cut a chunk off the back of the drumstick to get the shape you want.

I also used a chicken bone, but if you’re feeling creative, you can make your own.

You’ll need a chicken breast, drumstick and some chicken fat, plus a couple of tablespoons of water.

Heat a pan over medium-high heat and add the chicken.

Add the remaining ingredients and stir.

Add the chicken breast and add to the pan.

Cook until the chicken’s done cooking and the skin is crispy and the drumsticks are nicely browned.

Remove the chicken to a plate and add your water.

Cook for about 10 minutes.

Remove from the heat, add your chicken and add more water if necessary.

Add more water as needed, and cook for about another 10 minutes until the skin has browned and the chicken has thickened slightly.

Transfer to a cutting board and cut into 1-inch strips.

Place the ears in a container with a lid and allow to sit for about 5 minutes.

When the ears are done, slice them into 4-inch pieces.

Serve them with a drizzle of olive oil. 

Chicken Drumsticks with Dragon’s Ear SauceIngredients 1 chicken drum stick 1 chicken breast 1 tablespoon olive oil 1/2 cup chicken fat (or more if you like your chicken thicker) Directions Chop up the chicken and remove the bone.

Chop up a chicken thigh and cut it into 1/4-inch thick strips.

You could also chop the drum sticks into chunks, but they don’t look as good.

Place chicken thighs and thighs pieces into a medium saucepan with 1 tablespoon of water and cook over medium heat for 3 to 4 minutes or until browned on all sides.

Remove the chicken from the saucepan and allow the bones to wilt and cook through.

Remove chicken from pan and transfer to a bowl.

Mix the chicken broth and chicken fat together with a wooden spoon and set aside.

Place all the chicken parts in a large saucepan.

Bring the chicken stock to a boil and then reduce the heat to low.

Once the broth reaches a simmer, reduce the water to a minimum by half and simmer for 20 minutes or so.

Remove from the pot and allow chicken to cook on low for about 20 minutes.

Remove and discard any bones that have fallen through the pot.

Once all the bones are cooked, remove the bones and shred with a knife.

If you want, you could also add some fresh garlic to the chicken if you want to spice things up. 

Serve with some freshly grated Parmesan cheese. 

Makes 2-3 servings