BARDED CHICKEN COVERED WITH ALMONDS AND PINE NUTS
ADAPTED FROM NOLA’S RECIPE #xx-3 CAPON ARMADO
For 4 persons
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Baked Almond Chicken Recipe Photo from: tasteofhome |
Ingredients
1 whole chicken
20 slices of barding fat or bacon, about 20 ozs
6 egg yolks
1 tbsp parsley
1 tbsp sugar
½ c pine nuts
½ c peeled and sliced almonds
Preparation
PREHEAT OVEN TO 425º F / 220º C
Bard the chicken. (For any questions see abardilla, how to bard.) Place it in a roasting pan and begin roasting. After about ½ hour, when half-roasted, remove the barding fat. Beat egg yolks beaten with parsley and sugar. Paint the entire chicken with the egg yolk mixture. Stick the nuts on the egg yolk mixture. Return the barding fat and finish baking the chicken. When baked, discard barding fat and carve.
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