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Monday, November 21, 2016

OBISPILLO WITH 15TH CENTURY RECIPE FOR OVEN ROASTED STUFFED CHICKEN

Coccyx of a Chicken
Photo by: Lord-Williaams
1. coccyx of fowl, Pope’s nose. Still it is thought to be the tastiest part of fowl. Peacocks and geese’s were savored for their large size. Villena instructs that peacocks and similar fowl should be finely sliced but those of smaller fowl like hens should be left whole. 

2. a big black pudding. It consists of a large blood sausage made at the time of the slaughter. It consists of coagulated blood from a pig, sheep o cow. It is mixed with fat, rice or onions and spices. It can be eaten raw or coasted. It is a typical breakfast item in England where it the sausage contains oats and barley instead of onions or rice.  
3. boy-bishop, little bishop. 

[Nola/Iranzo. 1982:170; Nola/Pérez. 1994:62:203; and Villena/Calero. 2002:22a:25a:26a

OVEN ROASTED STUFFED CHICKEN ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #109 PLATO DE GALLINA RELLENA AL HORNO, p 75

Ingredients

A Beautiful Beast
Photo by: Lord-Williams
For Stuffing:
1 chicken deboned
entails from two chickens
10 hard boiled egg yolks
salt to taste
spices such as 1 tsp cinnamon, ½ tsp cloves, ½tsp nutmeg
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½ pepper
3 tbsp olive oil (not needed today)

1 whole chicken

Garnish
6 egg yolks
rue or other herb
powdered spices

Debone chicken and grind. Add entails and hard boiled egg yolks. Mix with salt, spices, pepper and oil.

Select a very large chicken and stuff with the ground chicke mixture.

PREHEAT OVEN TO 400ª F/200! C

Delicious Sliced Chicken & Stuffing
Decorated with Egg Yolks and
Garnished with Thyme
Photo by: Lord-Williams
Roast chicken for 45 minutes or until browned on the top side. Turn and roast upside down 30 minutes or until browned.

Turn top side up and dot with raw egg yolks. Turn off heat and let sit until yolks are set.

Remove from the oven and carve. Garnish with cooked egg yolks, herbs and spices.

HUICI’S TRANSLATION OF ANÓN AL-ANDALUS 
#109 PLATO DE GALLINA RELLENA AL HORNO, p 75







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