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Friday, December 2, 2016

OLLA WITH 14TH CENTURY RECIPE FOR ROAST CHICKEN IN A POT

Chicken Cooked in a Pot
Photo by: Lord-Williams
olla, L. olla (jar), Eng. 1. an earthenware pot, a round cooking container like a marmite with two handles, a large lip around the upper edge and a tight fitting lid. 2. a dish cooked in this pot consisting of pork, bacon, chickpeas and vegetables that is boiled during a prolonged period in plenty of liquid and served as the main meal of the day; hotchpotch; stew. See pote. [Anón/Huici.1966:21:25-26:22:26:139:94; ES: Castro. “The Role.” Aug 3, 03; Ibn Razīn/Granja. 1960:241:27-28]

A DISH OF ROAST CHICKEN ADAPTED FROM FERNANDO DE LA GRANJA'S TRANSLATION INTO SPANISH OF IBN RAZIN'S FADALAT #241 PLATO DE GALLINA ASADA. p 27-28

Ingredients
Carving Chicken in Grease Mixed with Spices
Photo: Lord-Wiliams

2 chickens
2 tbsp herbs such as thyme, oregano and basil
salt to taste
½ tsp white pepper
1 tsp cinnamon
1 tbsp ginger

Preparations

Clean fat chickens and put it in the sitting position at the bottom of an earthenare pot. Stuff a few sprigs of [unspecified herbs] in the cavity; cover and roast in the oven on the upper rack away from the hat until roasted and tender.

Remove chicken and grease covering the bottom of the pan. Grind salt, pepper, cinnamon and ginger; carve the chicken in the grease mixed with the spices and serve.

FERNANDO DE LA GRANJA'S TRANSLATION INTO SPANISH OF IBN RAZIN - FADALAT #241 PLATO DE GALLINA ASADA. p 27-28


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