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Monday, July 4, 2016

MIENTRAS TANTO WITH 14TH C RECIPE FOR CHICKEN ALSO GREAT FOR THE 4TH OF JULY!


Once approved Justo, our Slaughter man,
degorded our 1 ton pig
It was an exhausting day!
Photo by Lord-Williams
in the meantime, the waiting period for the veterinarian’s diagnosis on the pork, whether suitable to eat or not. During this time the recently slaughtered pigs are left untouched. Today specimens of each organ are cut out by the slaughter man in front of the veterinarian who then takes them to his clinic for examination. When this is completed he fills in a certificate stating his findings. The owner of the pigs receives a copy and a copy is sent to the Ministry of Health. It is prohibited to start preparing the meat until the veterinarian approves it. [Pers. Memories. Slaughters Mostoles. 2000-2001:2003; and Serradilla. 1993:145]

HOW TO BOIL CHICKEN IN A COOKING POT ADAPTED FROM SENT SOVÍ #CLXXXIIII QUI PARLA CON SA DEUEN DONAR GUALINES EN OLLA HI APRERELLAR, p 190

Ingredients

1 hen
3 ½ oz/100 gr salted lard or bacon
salt to taste
½ tsp pepper
½ tsp nutmeg
1 tsp caraway
1 tsp saffron mashed and dissolved
2 chicken livers
4 hard boiled egg yolks
1 tbsp breadcrumbs
Rosa's Uniquely Delicious Chicken Soppes!
So Simple - the Pot Does All the Work
Photo by: Lord-Williams

Preparation

Wash a hen and remove bowels, head and claws. Put it in a point with  strips of salted lard or bacon and cover with water.  Add spices.  Bring to a boil. Lower heat and gently boil for one hour or until the hen is tender and half of the liquid has evaporated. 

In the meantime grind chicken livers with egg yolks. Moisten them with broth from the chicken pot. Bring to a boil. Thicken with breadcrumbs.

Remove chicken from the pot when done and carve. Serve with sauce or add the sauce to be remaining broth and blend. Add carved chicken. Serve the chicken with broth in soup bowls.




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