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Friday, February 14, 2014

EMBUTIDOS WITH 14TH CENTURY CHICKEN AU BROU RECIPE

Stuffing a Chicken
Photo by: Lord-Williams
fferciment L.farcimina (from farcio, is; fartum, stuffing), 
relleno, Cat fferçiment, L. farcimina
(from farcio, is; fartum, stuffing),  isicia, MEng fars (ure), Eng. forcemeat, stuffing, ground meat, animal organs, vegetables and other ingredients used as a filling for animals intestines or stomachs, as stuffing or garnish made into meatballs, called ryschewys in MEng, see abóndigas.

The Greeks were the first known to make forcemeat in the 8th or 9th C B.C. The Romans developed more types and took their recipes to the lands they conquered. Apicius gives seven recipes using pawns, sausage, pork liver, brains and meat but it was not until the Middle Ages that forcemeat was seasoned with herbs and spices.

The Anón Al-Andalus frequently uses poultry for forcemeat stuffing. One recipe calls for meatball forcemeat with almonds and pine kernels to stuff a gut but does not specify the type of meat.


Sent Soví provides several recipes for forcemeat. One is bacon with entails used to stuff peacock or pheasants. Another is not described as apparently it was common to stuff goat or pig’s stomachs with the entire animal and this was roasted on a spot.

Anón Al-Andalus does not give details for stuffing a ram’s stomach either. Another recipe calls for lamb or lungs.

Nola gives a recipe with chicken and almonds and another for rabbit with liver, bread and egg yolk stuffing. A third is made with almonds, sugar and rosewater for turnovers. Marzipan and other sweets also were used. What Englishman has not had a mincemeat pie?


[Anón/Grewe. 1982 I:63:X:69:CXXII:113; Anón/Huici.1966: 25: 27-28: 63: 46-47: 77: 55 etc; Apicius/Flower. 1958:II:I:1-7:61-64; Curye. 1985:180; ES: Sausage. Jun 22, 07; Nola. 1989:xviii-4:xlix-2:liiii-3; Pullar. 1970:97; and Serradilla. 1993:147]

CHICKEN AU BROU ADAPTED FROM SENT SOVÍ # LXI, QUI PARLA CON SE APARELLEN OQUES E CAPONS, E LA SALSA QUE S’I FFA AB LET DE AMELLES AB MUYOLS D’OUS
p. 105[1]

A Novelty Sauce All Guests will Savour
Photo by: Lord-Williams
Ingredients

1 whole chicken
salt
pepper

For the stuffing:

1 garlic head, peeled and minced
1 c raisins sliced in half
¼ c solid fat diced
1 bay leaf
1 tsp cinnamon
1 tsp salt
1 tbsp olive oil
1 c white wine

Almond Milk And Egg “Mujols” Sauce:

1 c almond milk[2]

2 hard boiled egg yolks
1 tsp ginger
2 tsp saffron crushed
¼ c breadcrumbs
2 tbsp honey

A Chicken to Remember
Photo by: Lord-Williams
Preparation

Wash and pluck chicken and rub inside and out with salt and pepper. Tie the legs and wings and insert a spit through the chicken.

PREHEAT OVEN TO 350ºF/175ºC

Roast the chicken to 20-30 minutes until the coat is toasted.

For the Stuffing:

Mix garlic, raisins and fat and stuff cavities in the breast and neck with this. Sow them shut with a string. Put bay leaf, cinnamon, salt, olive oil and wine in a pan. Add the chicken and cover with water. Bring to a boil and reduce heat to gently boil it until very tender. It should take about 30 minutes. 

Remove the chicken from pan and drain off excess broth. Remove the string from the cavity and spoon out the stuffing. Carve the chicken as per Villena's instructions: removing the wings, legs and thighs and slicing the breast. Place on a platter with the stuffing on the side.

Sauce:

While the chicken is boiling, make almond milk using broth from the chicken. Dilute saffron in a little broth. Add that with the ginger to the almond milk. Mash egg yolks and mix them in the almond milk. Simmer for about 20 minutes. Slowly mix in breadcrumbs until the liquid is thick like gravy. Before serving add honey and pour the sauce into a gravy boat.



[1] For a slightly different version of the same recipe see blog titled Al Brou published November 17, 2010.
[2] See blog titled almejas published August 10, 2011 for recipe. Use 1/2 cup almonds and 1 c chicken broth.

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