Entradas populares

Wednesday, November 17, 2010

AL BROU - CHICKEN RECIPE WITH ALMOND MILK & EGG "MUJOL" SAUCE FROM SENT SOVÍ

SLOW COOKER SHORT RIB BEEF STEW
Photo by: tinkeringwithdinner.blogspot.com
slow cooker, a long, slow cooking process (applied to meat). Gázquez compares the Sent Soví recipe with that from the Anon Andalus in which meat is boiled until it falls off the bone. It is possible that it is of Jewish-Arab origin. Maimonides tells us to boil chicken to death to make a nice broth for the sick. Dafina, a Jewish stew prepared in vespers of the Sabbath, is simmered throughout the night (see adafina). Slow cooking could come from Roman or Greek cookery. It was very extensive throughout the medieval world. It also could be a dish peasants prepared and left to simmer while they went out to work in the fields. [Anón/Grewe. 1982:CLXX:187: ftn 1; ES: Anon/Perry. Sep 5, 02; and Gázquez. Cocina. 2002: 185:212-213]


CHICKEN AL BROU ADAPTED FROM SENT SOVÍ # LXI, QUI PARLA CON SE APARELLEN OQUES E CAPONS, E LA SALSA QUE S’I FFA AB LET DE AMELLES AB MUYOLS D’OUS*
p. 105

Cartoon by: Tonythescribe
Ingredients

2 lb whole chicken
salt
pepper
1 garlic head, peeled and minced
1 c raisins
¼ c solid fat
1 bay leaf
1 tsp cinnamon
1 tsp salt
1 tbsp olive oil
1 c white wine

ALMOND MILK AND EGG “MUJOLS” SAUCE

1 c almond milk, see recipe in almejas
2 hard boiled egg yolks
1 tsp ginger
2 tsp saffron crushed
¼ c breadcrumbs
1-2 tbsp honey
1 c broth from chicken


Preparation

Wash and pluck chicken and rub inside and out with salt and pepper. Mix garlic, raisins and fat and stuff cavity with this. Sow it shut with a string. Put bay leaf, cinnamon, salt, olive oil and wine in a pan. Add the chicken and cover with water. Bring to a boil and reduce heat. Gently boil it until very tender. It should take about 1 hour. 

Remove the chicken from pan and drain off excess broth. Remove the string from the cavity and spoon out the stuffing. Carve the chicken as per Villena's instructions: removing the wings, legs and thighs and slice the breast. Place on a platter with the stuffing on one side.

Sauce:
While the chicken is boiling, make almond milk using broth from the chicken as per the recipe in almejas. Dilute saffron in a little broth. Add that with the ginger to the almond milk. Mash egg yolks and mix them in the almond milk. Simmer for about 20 minutes. Slowly mix in breadcrumbs. When they have absorbed the liquid, slowly add the broth until it the liquid is thick like gravy. Before serving add honey and pour into a gravy boat.

*For a slightly different version see blog titled embutido, published February 14, 2014.

No comments:

Post a Comment