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Friday, February 10, 2017

PEDRADA WITH 14TH CENTURY RECIPE FOR ROAST CHICKEN

spotted white chicken
Photo from: N Borman
1. stoned, hit with a stone. 2. hen with spots lighter than plumage as a brown hen with white spots. [ES: Ruíz/Cejador. Nov 18, 05:773c; and Sas. 1976:469]

ROAST CHICKEN ADAPTED FROM ANÓN, AL-ANDALUS #95 GALLINA ASADA AL HORNO p 66

Ingredients

1 chicken
salt to taste
1 tbsp thyme
1 tsp pepper
1 tsp cinnamon
1 tsp murri[1] 
Simple and Delicious
Photo by: Lord-Williams
2 tbsp olive oil
1 tbsp flour[2] 

Preparation

PREHEAT OVEN AT
450º F/ 230º C

Clean a young, fat and tender hen; sprinkle it with salt and thyme; peel four or five garlic cloves and place them in the thighs and in the body: grind pepper and chop dried cilantro and sprinkle that over the hen. Sauté murri in olive oil. Add a cup of water and pour that over the hen. Roast it. 


Remove chicken when done and carve it. Pour juice into a pan and thicken it with flour to make a sauce.

God willing.


[1] See: almorí with Byzantine murri blog published August 25, 2011 for recipe.
[2]  The Medieval Spanish Chef’s addition.

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