egg and almond milk sauce. See mújol. [Anón/Grewe 1982:LXI:105]
|Tender Chicken and Stuffing Fresh from Oven|
Photo by: Lord-Williams
1 whole chicken, about 2 lbs
2 garlic heads boiled
1 c raisins
½ c chunks of lard
1 bay leaf
1 tsp cinnamon
1 tsp salt
1 tbsp olive oil
1 c white wine
ALMOND MILK AND EGG “MUJOLS” SAUCE
1 qt almond milk
1 tbsp ginger
1 tsp saffron crushed
|A Savory Variation for Chicken|
Photo by Lord-Williams
2 hard boiled egg yolks
1 c breadcrumbs
1-2 tbsp honey
Wash and pluck chicken. Stuff the cavity with garlic heads, raisins and lard. Sow it shut with a string. Put the chicken in a pan with water and gently boil it until very tender. It should not take more than ½ hour.
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 slice the breast.
In the meantime make mujol sauce:
< font-family: "times"; mso-bidi-font-weight: normal; mso-fareast-font-family: "ＭＳ 明朝"; mso-fareast-theme-font: minor-fareast;">Pour this into a pot and simmer for about 20 minutes. Slowly mix in breadcrumbs until as thick as gravy. Before serving add honey.
< font-family: "times"; mso-bidi-font-weight: normal; mso-fareast-font-family: "ＭＳ 明朝"; mso-fareast-theme-font: minor-fareast;">Place pieces of chicken in individual soup dishes. Pour hot sauce over and serve immediately.