Entradas populares

Wednesday, September 20, 2017

PUCHERO, -A, WITH A 14TH CENTURY CHICKEN RECIPE SO DELICIOUS THAT LICKING THE BOWL IS A MUST!

Puchero
Photo by: Lord-Williams
1. pot, cooking pot. It is smaller than an olla but has the same uses. 2. stew, a cocido consisting of meat, pork fat, chickpeas and legumes, with regional and household variations. In Spain a common expression is “Come and eat from the puchero with me.” 3. the daily bread (meaning food). See cocido and cocido maragato. [Anón. Sent Soví. LVIII:102-103:CLXXXIIII:190; Dialecto. 1947:299;
Pacho. “Cocina.” 1994:145; and Sas. 1976:513 and Serradilla. 1993:147]

Recipes for “cocidos” published in this blog include: “Cocido madrileño” published  March 20, 2013; “Cocido de diario” published March 22, 2013 and “Cocido maragato" published March 25, 2013.

HENS BOILED IN A POT ADAPTED FROM SENT SOVÍ #LVIII QUE SE HABLA DE COMO SE CUECEN GALLINAS EN EL PUCHERO[1], pp 102-103

Pouring "Mujol" Sauce over Chicken
Photo by: Lord-Williams
Ingredients

1 hen[2]
100 gr. chunks of lard
spices and herbs[3]
2 chicken livers
1 qt “mujols” sauce[4]
1 c orange or lemon juice
a slice of bread for each serving

Preparation

Clean chicken. Remove guts and cut off claws,. Put tit in a pot stuffed with chunks of lard in the breast. Put the chicken in a pot. Cover with cold water. Season with spices and herbs. Bring to a boil. Reduce heat and simmer for about one hour, until tender and the liquid is reduced to a sauce.

 Lick the Bowl is a Must!
Its' so delicious!!!
Photo by: Lord-Williams
Mash the livers. Add one mashed garlic clove and a little liquid from the pot. Mix this with the “mujol” sauce. Add it to the pot and continue to simmer for about 20 minutes.

At the end of cooking time, add juice. Bring to a boil. Remove from heat.

Line individual soup bowls with sliced bread. Pour the soup over this and serve hot.


[1] Grewe translates this as olla while Gázquez uses the word puchero.
[2] Geese or other fowl can be used instead.
[3] Gázquez recommends salt, pepper, saffron, nutmeg and caraway.
[4] 1 qt almond milk, 1 tbsp ginger, 1 tsp saffron crushed, 2 hard boiled egg yolks mashed,1 c breadcrumbs, 1-2 tbsp honey. Mix these ingredients and put them in a pot. Bring to a boil and simmer.


                                  SENT SOVÍ #LVIII QUE SE HABLA DE COMO SE CUECEN 
GALLINAS EN EL PUCHERO[1], pp 102-103



No comments:

Post a Comment