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Thursday, April 26, 2012

BREZO WITH 13TH C DEBONED & STUFFED CHICKEN RECIPE

Winter Heath (Erica herbacea) Schnee-Heide
Photo by Werner Witte 
L Erica umbellate, Eng heath. They have small needle like leaves and small bell-shaped flowers. Its nectar flowers are normally purple, red, pink or white blooming between late winter and spring. The flowers are so much like those of heather that it is difficult to tell the difference see brecina blog published on April 23, 2012. Fresh flower tops are used as an astringent, antiseptic and a diuretic. Infusions of flowers and branches boiled in water were served as an after dinner drink and drunk to relieve urinary and kidney infections and diarrhea. The branches serve to make brooms, brushes and baskets. They have been used for fuel and mattresses. Other heath species growing in Spain include L Erica lusitanica, Eng. Spanish white heath, blooming in Spain from mid-February through April in some areas and spring and summer in others; and L. Erica cinerea, Eng. twisted heath, cross-leaved heath. It also has pink and violet nectar flowers that can bloom from April to October but in Spain from June though July. [Anón/Huici. 1966:84:59-60:194:124:151:248 etc; Cambridge. 2000:II:1784-1785; 5:Freon:786; Dialecto. 1947:340; Espasa. 1988:9:BONG:813; Font. Plantas. 1999:377:530; and Silva. 1994:174; and Usher. 1974:232-233]

DEBONDED AND STUFFED CHICKEN ADAPTED FROM HUICI’S TRANSLATION OF ANÓN ANDALUS #84 RECETA DE GALLINA RELLENA SIN HUESOS, pp 59-60

Ingredients

1 chicken about 2 lbs (with liver and giblets)
stuffed chicken-0454
Photo by: AIIAZNSK8ER

½ c peeled almonds
½ c walnuts
1 bunch of cilantro
½ c breadcrumbs
salt to taste
1 tbsp murri[1]
1/3 tsp pepper
1/3 tsp cinnamon
1/3 tsp cassia
1 tbsp chopped lavender
1 tbsp chopped heath leaves
7 hard boiled eggs
8 raw eggs
vinegar
olive oil
a few sprigs mint
½ c cider
3 tsp of a mixture of grated ginger, ground pepper, ground cinnamon and cassia mix
¼ c toasted almonds

Preparation

Have the butcher debone chicken and remove the skin in one piece.
Steep the breadcrumbs in cilantro water. Strain and let cool.

Beat the meat in a mortar and pound it with peeled almonds, walnuts and the breadcrumbs. 

Boil the liver and giblets in water and salt until cooked. Mince them on a wooden board and add this to the pounded meat.  Fry it in a little olive oil. Add cilantro juice and murri. Add peppercorns, cinnamon, cassia, lavender, heath, the white of hard boiled egg chopped finely. Beat raw eggs and add them to the mixture. Cook over moderate heat and stir with a spoon. Then stuff the skin with it. After sewing it up  all sides, but leaving a hole for more stuffing to be inserted. Place hard egg yolks under the wings, thighs, and legs until it takes the form of a chicken before being deboned. Then sew up that hole. Put this in a pot and sprinkle all sides with vinegar to prevent it from drying out.  Then cover it with water and gently boil. This procedure is tricky as the skin should not punctured.

When the stuffing has coagulated, take it out of the water and put it in a pot or a roasting pan and sprinkle it with murri and oil.

PREHEAT OVEN TO 350º F/175º C

Wash the mortar in which the meat was pounded, bruise the mint and rub over the skin of the chicken. Roast it in the oven until toasted but not burned.

Pour the cider in a platter. Remove the chicken from the oven and split it in half from top to bottom and carve the halves. Place the stuffing in the middle of the platter and surround it sliced meat. Garnish it with a mixture of grated ginger, ground pepper, cinnamon and cassia. Sprinkle toasted almonds on top.

[1] See almorí blog published on August 25, 2011 for recipe.

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