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Thursday, November 10, 2011

ARMADA WITH 15TH C RECIPE FOR BARDED & NUT COVERED CHICKEN

a dish of baked poultry, named for its armour-like covering consisting of egg and honey or poultry wrapped in pastry to retain the moisture as in Nola’s recipes. It is discarded before serving. [Lladonosa. 1984:142-143; and Nola. 1989:xx-2:xx-3]

BARDED CHICKEN COVERED WITH ALMONDS AND PINE NUTS
ADAPTED FROM NOLA’S RECIPE #xx-3 CAPON ARMADO
For 4 persons

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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