Entradas populares

Friday, November 26, 2010

ALBARDAR, REBOZAR WITH RECIPE: ARMORED CAPON (OR CHICKEN) FROM NOLA

"CHICKEN ARMOR" A ZELDA MOTION COMIC 
Photo by: Zac Gorman, howtocarveroastunicorn.blogspot.com
OCast aborrazar, emborraçar, Eng to bard: to cover with lard. Emborrazar actually means to cover with batter as seen in Nola's recipe "Gallina armada" (armored chicken). Small fowl, especially, was prepared for roasting by wrapping it in wide slices of streaky bacon and fastening them with thread. Whether with bard or batter, the system prevents the fowl from loosing its substance in the heat, preserves it and the juice from the bacon augments it. The slices or the dough are removed before serving. See emborrazar, mechada, pavo and tocino entreverado. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn 27; Nola. 1989:lxx-3;xxiiii-1; and Nola/Pérez. 1994:195]


ARMORED CAPON (OR CHICKEN) RECIPE ADAPTED FROM NOLA xx-3 CAPON ARMADO

Chicken Skin
Photo by: by: devlyn 
Ingredients

1 capon or chicken
20 slices lardo (salted, cured pork back-fat)
4 egg yolks
2 tsp chopped parsley
1 tsp sugar
1 ½ c pine kernels finely ground
1 ½  c peeled almonds finely ground

Preparation

Preheat oven to 375ºF/390ºC

Clean chicken and remove any excess fat. Wrap chicken in lardo slices and secure them with thread see arbardilla. Roast ½ hr  and remove from oven.
Remove lardo. Beat egg yolks and mix in parsley and sugar. Paint chicken with this mixture.  Mix nuts together and cover chicken with them making a thin layer of the nuts. Put lardo back on the chicken over this mixture and secure them with thread. Roast 30 minutes more or until done. Discard lardo. Carve and serve. 

No comments:

Post a Comment