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Wednesday, November 12, 2014

GAVIOTA WITH A 13TH C RECIPE FOR ROASTING

Seagull
Photo by: Pedro Pablo Montero
gaviota cana, OCast. gacina, gavina, L. Larus canus, Eng. common gull. The white, bluish gray or silver seagull principally is a native of the northern Hemisphere, although among the 51 species there are some 15 exceptions. As noted by its name, it lives on the coasts for the most part. Who has not gone to the beach and seen the seagulls circling the sky above the water adjacent to the beech and soaring into the sea for an instant catch in the late afternoon? They also eat worms, berries and mollusks. They migrate, flying north in between April and May and going to southern Europe or north Africa between in July and September. They breed in nests close to the beach.

The seagull was an item on feast menus in England during the 14th C. It was served roasted, endored or stewed. It was normally served with heron, swan, plover and bustard. In 15th C Spain, Enrique Villena included the seagull in his list of eatable birds for noble tables. Sailors reportedly consumed them too. Villena instructed that after roasting, the meat should be cut into small pieces.

[Castro. Alimentación. 1996:276; ES: “Seagull.”Apr 24, 04; “Seabirds.” Apr 22, 04; Gázquez. Cocina. 2002:138:189; Jutglar. 1999:304-305; Layton. 1948:26; Sass. 1975:18; and Villena/Calero. 2002:22b:28b]

RECIPE FOR ROAST CHICKEN ADAPTED FROM ANÓN AL-ANDALUS #20 RECETA DEL ASADO DE GALLINA, p 25

Ingredients

1 whole chicken

For boiling the chicken:
salt to taste
1 onion
3 carrots
2 stalks celery
1 tsp peppercorns

For roasting the chicken:
Thick Sauce from Broth
Photo by: Lord-Williams

1 tbsp parsley
1 tbsp fresh thyme
¼ tsp white pepper ground
1 whole lemon
1 tsp salt

For the sauce:
3 c broth from boiling the chicken plus the vegetables in the broth
2 tbsp olive oil
¼ tsp white pepper ground
1 tsp ginger shredded
1 tsp cinnamon ground
2 tbsp flour


Preparation

A Hearty Dish Any Day
Photo from: Lord-Williams
Clean a chicken. Chop the onion, carrots and celery. Put the chicken in water with salt, vegetables. Put peppercorns in a spice bag and add them.  Bring it to a boil. Reduce heat and boil gently for 20 minutes. 

Remove the chicken from heat. Save the broth and vegetables for the sauce. Chop parsley and thyme leaves. Spread these in the cavities of the chicken. Fill the breast with the lemon and sew the chicken shut, securing the wings and legs. 

Make a sauce with the broth, olive oil, cinnamon, ginger, pepper and flour. Rub this on the chicken. Put it on a spit and secure the appendages with string. Roast for about 30 minutes or until the chicken is golden brown and the meat is cooked. Baste as needed with the sauce.

Remove the chicken from the spit. Remove the string, the lemon and herbs. Cut the meat into small pieces.  Reheat the sauce and pour this over the chicken.

The flavor is nicer than that of meat from livestock and more uniform. Other birds are roasted using this method.



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