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Friday, September 14, 2012

CAZUELA DE AVE WITH 15TH C RECIPE FOR CHICKEN POT ROAST


Ladling out Chicken Pot Roast
Photo by: Lord-Williams

a pot or casserole of poultry. This was a marinade prepared in the same pot in which the fowl was cooked. Ingredients included diced lard, chopped fried onion, tips of boiled asparagus or lettuce hearts and/or truffles. [Villena/Calero. 2002:118]

CHICKEN POT ROAST ADAPTED FROM ENRIQUE DE VILLENA’S CAZUELA DE AVE, p 118

Ingredients

1 chicken
1 qt natural grape juice
1 celery stalk chopped
2 onions
1 tbsp chopped parsley
1 garlic clove mashed
salt and pepper to taste
6 egg yolks

Garish:
1 bunch asparagus tips
4 slices of bacon
2 tbsp virgin olive oil
2 slices of toast without crust

Uniquely Delicious Boiled in Grape Juice!
Photo by: Lord-Williams
Preparation

Boil the chicken in grape juice with one onion chopped, parsley, a garlic clove and salt and pepper to taste until the meat is falling off the bones, 20-30 minutes.

Heat a frying pan with 2 tbsp olive oil. Add the bacon and fry until golden brown. Then set a aside to cool. Once cool grumble it. Chop the remaining onion and fry it in the olive oil and bacon grease.

Strain the broth. Shred the meat, discarding the bones. Put 3” of broth in a saucepan and bring to a boil. Add the asparagus and continue boiling for 8 minutes until the tips have a crunch but are not raw.

Toast the bread and cut into triangles without crust.

Put the broth and meat from the chicken back in the pot with all the onion and celery. Add salt to taste. Bring to a boil and remove from heat. Beat egg yolks and add them to the pot. Stir until the broth thickens. Leave the pot on the burners for eaters to help themselves.  
Take the pot in which the chicken was boiled with the chicken. Add chopped bacon, chopped and fried onion, boiled asparagus tips or lettuce hearts and truffles. Bring it to a boil. Add salt and pepper to taste. Thicken it with beaten egg yolks.

Serve in soup bowls add a few asparagus tips to each bowl. Sprinkle with bacon and add toast if desired.

It was customary to make a large amount and leave the pot on the ambers. In this way family members could help themselves any time of day or night.  

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