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Thursday, April 19, 2012

BRAZONCICO WITH 14TH C BOILED HEN RECIPE

The "arm" part of the wing with the aileron or fingers
Photo by: Lord-Williams
arm or little arm; the humerus or upper arm and the radius and the ulna or forearm. Pérez explains that The Royal Academy of the Spanish Language does not recognize that birds are four-legged and therefore does not designate the word “arm” to the front appendages nor does it recognize that in ancient times the popular usage of the word “arm” and diminutives instead of “wing.” Pérez explains that Nola, nevertheless, while explaining how to carve birds, clearly and precisely designates the word “brazoncico” (little arm) to mean the bones of the wing between the aileron (see the blog aleron published on July 17, 2011) and the body of the bird. This appears to be the first time the suffix “ico,” the dim form, for brazo (arm) is used. The use of this suffix was an Aragonese trait in the 15th C, which is found at the end of other words in text. [Nola/Pérez. 1994:62:190-191]

ANOTHER DISH - BOILED HEN ADAPTED FROM FADALAT #176 OTRO PLATO

Ingredients


Browning chicken
Photo by: tedski
1 hen about 4 lbs
¼ c olive oil
salt to taste
1 tbsp murri[1]
2 tsp pepper
1 tsp coriander seed
1 tsp oregano
2 onions
a few sprigs of cilantro
½ c breadcrumbs
3 eggs
¼ tsp saffron

Preparation

Choose a robust hen, slit its neck, clean it and cut into small pieces. Cut the legs, breast and plucked wings in half. Heat olive oil in a frying pan. Add salt, murri, ½ of the pepper, coriander seed and oregano. Fry until browned. Then add onions and fry until translucent. Add chopped cilantro. Add just enough water to cover the meat. Let it boil for an hour. Beat the eggs. Dissolve the saffron in them. Add the breadcrumbs and the other half of the pepper. Mix well and add this to the pot as decoration. Simmer for the grease to rise and serve.

[1] See Almorí with Byzantine Murri Recipe blog published August 25, 2011 for recipe.

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