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Monday, August 12, 2013

CORTAR DE LUENGO WITH STUFFED CHICKEN


This Stuffing Makes the Meat Juicy
Photo by: Lord-Williams
to cut lengthwise as in carving chicken beasts. [Nola/Pérez.1994:192]

THE MEDIEVAL CHEF’S CHICKEN WITH APPLE STUFFING
For 4 persons

Ingredients

1 chicken
1 apple
1 egg
½ onion
1 stalk celery
1/3 c walnuts
1 c day old bread diced
1 sprig thyme
1 tsp almori
1 tbsp fresh parsley chopped
salt and pepper to taste
2 tbsp lard

Preparation

Chicken Breasts are a Pleasure to Carve Lengthwise
Photo by: Lord-Williams
Clean and scorch the chicken. Wash the cavity well and eliminate fat deposits.

Peel the apple and chop it. Beat an egg and mix it with the apple. Peel an onion and chop it. Add it to the apples. Coarsely chop walnuts and bread add these with thyme, murri, parlsey and salt and pepper and 1 tbsp lard cut into small pieces. Mix well so that all the ingredients are coated with egg.  Fill the  bird’s cavity between the two legs and that in the neck with the stuffing. Sew both cavities tight. Rub the outside of the chicken with lard and cover with a damp cloth or today, aluminum foil.

PREHEAT OVEN TO 375ºF/190ºC

Cook the chicken for 45 minutes. Remove the cloth or open the aluminum foil and continue cooking until brown.

Remove from oven and let sit 10-15 minutes. Carve he chicken as per Enrique Villena’s instructions: removing the wings, legs and thighs and slice the breast lengthwise. Place on a platter with the stuffing on one side.[1]





[1]Villena/Calero. 2002






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