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Thursday, September 29, 2011

ANDA WITH ARMORED CHICKEN RECIPE FROM NOLA

OCast ande, armado, ME cofyn cophyn, Eng coffin, pastry shell, container or case. Chicken, particularly, has been cooked in hard pastry shells to prevent it from drying out. When carved the crust is discarded being inedible. [Berceo. Libro. 1983:272:2565; Curye. 1985:179; Nola. 1989:xx-2:xx-3; and Sas. 1976:54]


ARMORED  CHICKEN RECIPE ADAPTED FROM NOLA'S #xx-2 GALLINA ARMADA

Armored Chicken in the Rain
Photo by:  Generik11
For 6 persons

Ingredients

4-5 lb chicken
5 oz/150 gr bacon
3 egg yolks
1 tsp salt
1 c flour

Preparation

Preheat oven to 350º F  / 175º C.

Lard the chicken by placing strips of bacon over it. Roast 1/2 hour. Sift flour and salt together. Separate yolks from egg whites and beat the yolks well. Take the chicken out of the oven. Remove the bacon. Paint the chicken with the egg yolks using the handle of a wooden spoon. Sprinkle flour over it turning the chicken to coat all sides. Return the chicken to the oven and roast 1/2 hour or unti done. Remove the crust and carve.




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