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Wednesday, May 7, 2014

ESPETAR WITH SWEET AND SOUR LIVER SAUCE FOR CHICKEN ROASTED ON A SPIT


Fresh from the Oven
Photo by: Lord-Williams
(derived from espeto, skewer, spit, see asador), to skrew, spit, to put food on a skrewer or spit. 2. to cook, roast. [Corominas Cast. CE-F: 742; ES: Dicpopular. Jun 6, 02; Ruíz/Saínz. 1986:203:1175c; and Sas 1976:261] 

SWEET AND SOUR LIVER SAUCE FOR CHICKEN ROASTED ON A SPIT ADAPTED FROM ANÓN, SENT SOVÍ LXVI QUI PARLA CON SA DEU FFER LO MOXARICH A GALLINAS EN AST, p 109
for 4 persons

Ingredients

2 lb chicken
3 tbsp lard
2 egg yolks
3 chicken livers
8 slices bacon
3 slices of toast
3 tbsp wine vinegar
1 c chicken broth
1 c honey
The Sauce in the Food Processor
Photo by: Lord-Williams
¼  tsp ground pepper,
½ tsp ground cinnamon,
1 large pinch of saffron threads
1 ½ tsp ginger scrapings
some herbs, chef’s choice
Salt to taste.

Preparation

PREHEAT OVEN TO 350ºF/180ºC

Scorch and clean the chicken. Rub it with salt in side and out. Tie the legs and wings to the body and put it on a spit. Roast for about 40 minutes until done.

While the chicken is cooking prepare the sauce:

A Delight for Paté Lovers
Photo by: Lord-Williams
Put water in a saucepan and bring to a gentle boil. Poach chicken livers, egg yolks and bacon until cooked, which should take about 8 minutes. Remove them from the water and put them into a food processor.  

Soak the toast in the vinegar and add that with the broth to the food processor. Add honey, a little vinegar, spices and herbs. Blend until the mixture is smooth.

Quarter the chicken and continue cooking until the sauce is thick.  Taste for salt and sweet and sour flavor. It should be predominately sweet. The dish should be colored. Add more saffron if necessary.


Pour this into a saucepan and bring to a boil.  Stir and let simmer

Carve the chicken according to Enrique de Villena’s instructions, see blog with this title published March 24, 2013. Pour drippings into the sauce and simmer for about 12 minutes. Add more broth if necessary.


Serve with fresh bread. 

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