If you used lemon zest for flavor would that eliminate the custard curdle?

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Richard Olney's Chicken Gratin
Recipe question for: Richard Olney's Chicken Gratin

1 Comment

Kristen M. October 7, 2015
Hi Judy! I don't know that it would be a guarantee for every pan shape and every chicken, since there's still some acid from the wine and high heat, but others on the recipe thread have said they've consistently had unbroken custard by leaving out the lemon (see mustardwithmutton's comment).
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