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Wednesday, December 7, 2011

AST WITH MIG-RAUST, HALF ROASTED/HALF BOILED CHICKEN 13TH C RECIPE

Chicken Roasting on Spit
Photo by;  jnshaumeyer
roasting spit. This consisted of spits with a wheel at one extreme to which a rope was tied for turning. The spits were fitted into adjustable hocks on andirons. In this way, the meat could be roasted at various distances from the fire. Kitchen knaves turned the roasts during four-hour shifts. Dogs were not trained to perform this task until the 16th C. See asador. [Anón/Grewe. 1982:VIIII:67-68:X:69:XXVII:77 etc; ES: Portinga. Feb 4, 02; Lladonosa. Cocina. 1984:156; and Nola. 1989:xvii

MIG-RAUST ADAPTED FROM SENT SOVI #LIIII QUI PARLA CON SE FFA MIG-RAUST AB LET DE MELLES, pp 98-99
For 6 persons
The word mig-raust in Catalan means half roasted. The method was typical of Catalan cooking used to prepare a large variety of fowl during the 15th C. Today this cooking method is disappearing.


Chicken cooking in almond milk
Photo by: Lord-Williams
Ingredients

1 hen about 4 lb
lard for basting
1 c toasted almonds
1 ½ c chicken broth
1 tsp thyme
1 cinnamon stick
4 cloves
½ tsp freshly grated ginger
2 small galingale roots
salt and pepper to taste
1 ¾ oz bacon cut in 1” stripes
2 chicken livers
1 c verjuice or vinegar
½ c  sugar

Garnish:
2 tsp sugar

Preparation

Put the bird on a spit, baste it with lard and roast until half cooked, about 20 minutes. In the worst of cases if a spit is not available roast it in the oven in a clay dish or roasting pan.

Remove the bird from the heat and remove the apendiges. Cut the breast and back in half. Then quarter it. Put the parts into a clay casserole.

Grind almonds in a food processor. Add broth to the almonds. When well ground strain the mixture throw cheesecloth into a saucepan. Add the seasoning and bring it to a boil over moderate heat. When the flavor of the seasoning is blended with the almond milk, pour this over the chicken. Add the bacon and boil gently over low heat. Depending on the size of the bird it should take about 20 minutes to finish cooking.

Grind chicken livers in a food processor add the verjuice or vinegar. Mix well. Ten minutes before the chicken is done add the chicken liver mixture.  Stir in sugar. Taste for sweet and sourness. Add more sugar if needed.

Remove the cinnamon stick and crush. Spoon the chicken into soup bowls.  Pour the sauce over this. Garnish with sugar and crushed cinnamon.





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